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.
- 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 1/2 c. shredded chicken
- 1/3 c. red enchilada sauce
- 2 tbsp. freshly chopped cilantro, plus more for garnish
- Kosher salt
- 1 c. shredded cheddar
- 1 c. shredded monterey jack
- Sour cream, for serving (optional)
1. 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 chicken and enchilada sauce, then bring mixture to a simmer. Stir in cilantro, season with salt, and remove from heat.
2. 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.
3. Garnish with cilantro and serve with sour cream, for dipping.