Keto Green Chile Chicken Taquitos

Ingredients

• For the Chicken Filling:
  • 2 cups cooked shredded chicken (rotisserie chicken works well)
  • 1/2 cup canned green chiles, drained
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup cream cheese, softened
  • 1/4 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
• For the Taquitos:
  • 8 low-carb tortillas (look for ones with 3-4 grams of net carbs per tortilla)
  • 2 tablespoons olive oil (for brushing)
  • Fresh cilantro and lime wedges (for serving)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the Chicken Filling: In a large mixing bowl, combine the shredded chicken, green chiles, cheddar cheese, Monterey Jack cheese, cream cheese, sour cream, garlic powder, onion powder, cumin, salt, and pepper. Mix until everything is well combined.
3. Assemble the Taquitos: Lay out the tortillas on a flat surface. Spoon about 2-3 tablespoons of the chicken mixture onto the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet.
4. Brush with Olive Oil: Lightly brush the tops of the taquitos with olive oil. This helps them get crispy and golden brown.
5. Bake: Bake in the preheated oven for 15-20 minutes, or until the taquitos are golden brown and crispy.
6. Serve: Remove from the oven and let them cool slightly before serving. Garnish with fresh cilantro and serve with lime wedges on the side. You can also serve with additional sour cream, salsa, or guacamole.

Tips

• If you want extra crispy taquitos, you can broil them for the last 2-3 minutes of baking. Just keep a close eye on them to avoid burning.
• These taquitos can be made ahead and frozen. Just assemble and freeze before baking. When ready to eat, bake from frozen at 375°F (190°C) for 20-25 minutes.