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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Keto Taquitos Recipe

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This recipe for Keto Taquitos is from Demke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. extra-virgin olive oil
1/2 onion, finely chopped
4 cloves garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
2 cups shredded chicken
2/3 cup red enchilada sauce
4 Tbsp. freshly chopped cilantro, plus more for garnish
Kosher salt
2 cups shredded cheddar
2 cups shredded Monterey jack
Sour cream, for serving (optional)
Directions:
Directions:
Step 1
Preheat oven to 375° and line two baking sheets with parchment paper. In a medium skillet over medium heat, heat oil. Add onion and cook until slightly soft, 3 minutes. Add garlic and spices and cook until fragrant, 1 to 2 minutes more. Add chicken and enchilada sauce, then bring mixture to a simmer. Stir in cilantro, season with salt, and remove from heat.

Step 2
Make taquito shells: In a medium bowl, mix together cheeses. Divide mixture into twelve 3 ½" piles on prepared baking sheet. Bake until cheese is melty and slightly golden around the edges, about 10 minutes. Let cool 2 to 4 minutes, then peel shells off parchment. Add a small pile of chicken to each and roll tightly. Repeat until all taquitos are made.

Step 3
Garnish with cilantro and serve with sour cream, for dipping.
Number Of Servings:
Number Of Servings:
1 dozen
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
Just make sure to roll while the cheese is still warm—somewhere between 2 and 4 minutes after they come out of the oven. And if you'd like to bump up the flavor on these bad boys, a homemade enchilada sauce is a great place to start.

 

 

 

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