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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg
