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

• Cheddar cheese

  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. Heat the oven to 375°F. Line two baking sheets with parchment paper.
2. Warm the olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook until slightly softened, about 3 minutes. Stir in the minced garlic, cumin, and chili powder; cook until fragrant, 1 to 2 minutes.
3. Add the shredded canned chicken and enchilada sauce; bring to a gentle simmer. Stir in the chopped cilantro and season to taste with salt. Remove from heat.
4. For the cheese shells, divide the shredded cheese into 4 even mounds on the lined sheets, spacing well. Bake until melted and the edges are lightly golden, about 8 to 10 minutes. Cool 2 to 4 minutes until pliable, then gently lift from the parchment.
5. Spoon a small amount of the warm chicken mixture along one edge of each cheese round and roll up tightly to form taquitos.
6. Serve hot with sour cream and hot sauce for dipping.