Keto Taquitos

Thanks to delish.com for this recipe. I remember the first time I had a cheese shelled taco. I almost died of bliss. Frankly, I don’t know why anyone would do flour or corn tortillas, cheese shells and wraps are where it’s at! Score one for the low carb world getting more deliciousness!

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 c. shredded chicken (or whatever meat you want to do!)

2/3 c. red enchilada sauce (make sure to get sugar free)

4 tbsp. freshly chopped cilantro, plus more for garnish

Kosher salt

2 c. shredded cheddar

2 c. shredded Monterey jack

Sour cream, for serving (optional)

DIRECTIONS

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.

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.

3. Garnish with cilantro and serve with sour cream, for dipping.