For the Taquitos:
- 8 low-carb tortillas
- 2 tablespoons of olive oil
For the Dipping Sauce:
- 1/2 cup of sour cream
- 1/4 cup of salsa verde
- 1 tablespoon of lime juice
Directions for Keto Green Chile Chicken Taquitos
Preparing the Filling:
- Combine Ingredients: In a large mixing bowl, combine the shredded chicken, green chilies, cheddar cheese, cream cheese, cilantro (if using), garlic powder, onion powder, salt, and pepper. Mix until well combined and the mixture is creamy.
Assembling the Taquitos:
- Fill Tortillas: Place a generous amount of the chicken mixture down the center of each low-carb tortilla. Roll the tortillas tightly around the filling.
- Secure Taquitos: Place the rolled taquitos seam-side down on a baking sheet. Brush the tops with olive oil to help them crisp up.
Baking the Taquitos:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Bake: Bake the taquitos in the preheated oven for 15-20 minutes, or until the tortillas are golden brown and crispy.
Making the Dipping Sauce:
- Mix Ingredients: In a small bowl, combine the sour cream, salsa verde, and lime juice. Stir until smooth.
Serving:
- Serve Hot: Serve the taquitos hot out of the oven with the dipping sauce on the side. Garnish with extra cilantro and a squeeze of lime juice if desired.
Kitchen Equipment Needed
- Large mixing bowl
- Baking sheet
- Brush for olive oil
- Small mixing bowl
- Measuring cups and spoons
Storing Leftovers
Store any leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven until warmed through and crispy. You can also freeze the taquitos before baking; simply thaw and bake when ready to enjoy.
Recipe Notes and Tips
- Tortilla Options: Look for low-carb tortillas made from almond flour or coconut flour for the best keto-friendly option.
- Make-Ahead: You can prepare the filling and roll the taquitos in advance. Store them in the refrigerator until you’re ready to bake.
- Cheese Variations: Feel free to experiment with different cheeses such as Monterey Jack or Pepper Jack for a spicy kick.
