Servings: 4-6
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
- 2 cups shredded rotisserie or cooked chicken breast
- 1/2 cup canned green chiles (drained)
- 1 cup shredded cheese (cheddar or pepper jack)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground cumin
- Salt and pepper, to taste
- 8 low-carb tortillas (almond flour or coconut flour tortillas work well)
- Avocado oil or olive oil spray (for crisping)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Filling: In a medium bowl, combine shredded chicken, green chiles, shredded cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
- Assemble Taquitos: Place about 2 tablespoons of the filling along one edge of each tortilla. Roll tightly to form taquitos.
- Bake Taquitos: Arrange the taquitos seam-side down on the baking sheet. Lightly spray with avocado or olive oil for added crispiness.
- Bake: Bake for 15-20 minutes or until the taquitos are golden brown and crispy. For extra crispiness, you can broil them for an additional 2-3 minutes, watching carefully to avoid burning.
- Serve: Serve warm with sour cream, guacamole, or salsa on the side.
