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
2/3 c. red enchilada sauce
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)
Preparation
Step 1Preheat 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.Step 2Make 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.Step 3Garnish with cilantro and serve with sour cream, for dipping.
These might look tricky, but they’re surprisingly easy to make. Just make sure to roll while the cheese is still warm—somewhere between 2 and 4 minutes after they come out of the oven. And if you’d like to bump up the flavor on these bad boys, a homemade enchilada sauce is a great place to start. (And of course, use the rest to make this saucy enchilada chicken! 😍) Made this? Let us know how it went in the comment section below!
