This taquito enchilada casserole is one of my favorite Tex-Mex comfort dishes because it’s hearty, cheesy, and incredibly easy to prepare. I love how it turns frozen taquitos into a warm, bubbly meal that’s perfect for breakfast, brunch, or even dinner. The combination of crispy taquitos, rich enchilada sauce, and melted cheese creates the ultimate crowd-pleaser that always disappears fast.
Why You’ll Love This Recipe
I really enjoy making this taquito enchilada casserole because it takes minimal effort but delivers maximum flavor. I can throw it together quickly with ingredients I usually have on hand, and it feeds the whole family with ease. The taquitos stay perfectly crisp under a layer of enchilada sauce and cheese, making every bite rich and satisfying. I also appreciate how flexible it is—I can use chicken, beef, or vegetarian taquitos depending on what I’m craving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Frozen chicken or beef taquitos
Red enchilada sauce
Shredded Mexican cheese blend
Sour cream
Diced white onion
Diced green chiles
Chopped fresh cilantro
Black beans (optional)
Directions
I start by preheating my oven to 375°F and greasing a 9×13-inch baking dish.
Then, I arrange the frozen taquitos in a single layer inside the dish.
I pour 1 cup of enchilada sauce evenly over the taquitos so they’re lightly coated.
Next, I sprinkle diced onions, green chiles, and black beans (if I’m using them) over the taquitos.
I pour the remaining enchilada sauce on top and cover the dish tightly with foil.
I bake for 25 minutes, then remove the foil and sprinkle cheese evenly over the top.
I continue baking uncovered for another 15–20 minutes until the cheese is melted and bubbly.
I let the casserole rest for about 5 minutes before topping it with sour cream and chopped cilantro.
Servings and Timing
This recipe serves 6 people and takes about 55 minutes total—10 minutes of prep, 40 minutes of baking, and 5 minutes of resting.
Variations
I like to switch up the flavors depending on my mood:
For a spicier version, I use pepper jack cheese or add diced jalapeños.
If I want a milder, tangier twist, I swap red enchilada sauce for green.
I sometimes mix both red and green sauces for a festive “Christmas-style” casserole.
For a vegetarian option, I use bean or cheese taquitos and add extra vegetables like bell peppers or corn.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after a day, making the reheated servings even tastier.
When I want to reheat, I:
Warm the casserole in the oven at 350°F for 15–20 minutes covered with foil,
Or microwave individual servings for 1–2 minutes,
Or use the air fryer at 350°F for about 5–7 minutes for a crispy top.
If I want to freeze it, I assemble the casserole before baking, wrap it tightly, and freeze it for up to 3 months. I bake it straight from frozen, adding about 15–20 extra minutes to the baking time.
FAQs
How do I keep the taquitos from getting soggy?
I use just enough enchilada sauce to coat the taquitos and avoid over-saturating them. Keeping the tops slightly exposed helps maintain their crispiness.
Can I make this casserole ahead of time?
Yes, I often assemble it the night before, cover it, and refrigerate. I just add 5–10 extra minutes to the baking time when cooking from cold.
Can I use homemade taquitos instead of frozen?
I can, but I prefer frozen ones because they hold their shape and texture better during baking. Homemade taquitos tend to soften too much.
What other toppings work well on this casserole?
I sometimes add sliced olives, diced tomatoes, or extra cheese before serving. Avocado slices or guacamole also make a great garnish.
Can I serve this for dinner instead of breakfast?
Absolutely! Even though I love it as a brunch dish, it makes a fantastic quick dinner paired with rice, beans, or a fresh salad.
Conclusion
This taquito enchilada casserole has become one of my go-to recipes whenever I need something easy, hearty, and delicious. I love how it blends crispy textures with rich enchilada flavor, all in one comforting dish. Whether I’m serving it for a lazy weekend breakfast or a cozy weeknight dinner, this casserole always brings a little extra joy to my table.
This Taquito Enchilada Casserole is a comforting Tex-Mex dish made with frozen taquitos, enchilada sauce, and gooey melted cheese. It’s a quick, versatile meal that’s perfect for breakfast, brunch, or dinner.
Total Time:55 minutes
Yield:6 servings
Ingredients
Frozen chicken or beef taquitos (about 12–16, enough to fill a 9×13-inch dish)
2 cups red enchilada sauce, divided
2 cups shredded Mexican cheese blend
½ cup sour cream (for topping)
½ cup diced white onion
1 (4 oz) can diced green chiles
¼ cup chopped fresh cilantro
1 cup black beans (optional)
Instructions
Preheat oven to 375°F and grease a 9×13-inch baking dish.
Arrange frozen taquitos in a single layer in the dish.
Pour 1 cup of enchilada sauce evenly over the taquitos.
Sprinkle diced onions, green chiles, and black beans (if using) over the top.
Pour remaining enchilada sauce over everything and cover tightly with foil.
Bake for 25 minutes, then remove foil and sprinkle cheese evenly over the casserole.
Bake uncovered for another 15–20 minutes, until cheese is melted and bubbly.
Let rest for 5 minutes before topping with sour cream and chopped cilantro. Serve warm.
Notes
Use red, green, or a mix of enchilada sauces for different flavor profiles.
Leave some taquito tops uncovered by sauce to keep them crispier.
Add toppings like olives, tomatoes, or avocado for extra flavor.
Freeze before baking for up to 3 months—add 15–20 minutes to bake time if cooking from frozen.
