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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.
Ingredients:
1 tbsp. extra-virgin olive oil
1/4 onion, finely chopped
2 garlic cloves, minced
1/2 tsp. cumin
1/2 tsp. chili powder
1/3 c. red enchilada sauce
1 1/2 c. shredded chicken
2 tbsp. freshly chopped cilantro
Kosher salt
1 c. shredded cheddar
1 c. shredded monterey jack
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Directions:
- Preheat oven to 375° and line a small baking sheet 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 enchilada sauce and chicken and bring to a simmer. Stir in cilantro, season with salt, and remove from heat.
- Make taquito shells: In a medium bowl, mix together cheeses. Divide mixture into 6 piles on prepared baking sheet. Bake 8 to 10 minutes, or until cheese is melted and slightly golden around the edges. Let cool 2 to 4 minutes, then add a small pile of chicken and roll tightly. Repeat until all taquitos are made.
