Cheesy Chicken Tacquitos

Cheesy Chicken Tacquitos
Ingredients
For the chicken:
- 1 lb chicken thighs
- 1 t ancho chili powder
- 1 t garlic powder
- 1 t cumin
- Sea salt and black pepper to taste
- ½ cup chicken broth or chicken bone broth
For the "cheese" sauce:
- 1 cup macadamia nuts soaked overnight
- ⅓ cup nutritional yeast
- 1 t sea salt
- 2 T lemon juice
- Water as needed
- ½ cup shredded carrots
- 12 Keto tortillas
- 1½ cups red salsa
Toppings:
- Fresh cilantro, salsa, minced onion, or coconut yogurt
Instructions
Make the Chicken:
- Add the chicken thighs, chili powder, garlic powder, cumin, sea salt, black pepper, and chicken broth to a 6-quart slow cooker. Cover, and cook on LOW for 4 hours.
- With a slotted spoon, remove the chicken from the slow cooker. With two forks, shred the meat.
Make the "cheese" sauce:
- Transfer the cooking liquid from the slow cooker to a blender. Add the macadamia nuts, nutritional yeast, salt, and lemon juice, and blend to create a “cheese sauce,” adding water for desired thickness.
Assemble the tacquitos:
- Return the shredded chicken to the slow cooker. Add the macadamia nut “cheese sauce” and shredded carrots, and stir to combine. Cover, and cook on LOW for 15 minutes.
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Place about a ¼ cup of the chicken mixture onto the middle of each tortilla. Top with 2 tablespoons salsa. Roll the tortilla tightly around the chicken mixture, and place them in a single layer on the prepared baking sheet. Bake for 10 minutes, until the tortillas are slightly browned. Serve with desired toppings and sauces.
Nutrition
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