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–+ servings

Cheesy Chicken Tacquitos

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Prep Time 15 minutes
Cook Time 4 hours 25 minutes
Total Time 4 hours 40 minutes
Servings 6
Calories 457 kcal

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

Calories: 457kcalCarbohydrates: 36gProtein: 35gFat: 30gFiber: 30gSugar: 4g
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