Keto Chicken Taquitos

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  4 cloves, minced or 12g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Canned chicken

  No broth

  2 cup or 410g

• Sauce, enchilada, red, mild, ready to serve

  ⅔ cup or 149g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Mexican cheese

  Blend, reduced fat

  4 cup, shredded or 452g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Pepper or hot sauce

  Ready-to-serve

  4 tsp or 19g

Directions

1. Preheat the oven to 375°F and line two baking sheets with parchment paper.
2. Heat oil in a medium skillet over medium heat. Add the finely chopped onion and cook until slightly soft, about 3 minutes. Add minced garlic, cumin, and chili powder, and cook until fragrant, 1 to 2 minutes more.
3. Add the shredded chicken and enchilada sauce, then bring the mixture to a simmer. Stir in the chopped cilantro, season with salt to taste, and remove from heat.
4. To make the taquito shells, divide the cheese into piles on the prepared baking sheet for the number of taquitos being prepared. Bake until the cheese is melty and slightly golden around the edges, about 10 minutes. Let cool for 2 to 4 minutes, then peel the cheese shells off the parchment.
5. Add a small pile of the chicken mixture to each cheese shell and roll tightly. Repeat until all taquitos are made.
6. Serve with sour cream and hot sauce.

Similar Foods

• Easy Chicken Taquitos
• Keto Szechuan Chicken
• Keto Chicken Divan
• Easy Keto Chicken
• Keto Cheesy Chicken Casserole
• Keto Chicken Broccoli Stew