Easy Taquito Casserole with Adobo Sour Cream

by Emily P.

1 (20 oz.) box José Olé® Chicken Taquitos with Corn Tortillas, frozen
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (4 oz.) can diced green chile peppers, drained
1 1/2 cups of sour cream
2 cups of shredded 3-cheese Mexican cheese blend, divided
1/4 cup of sliced green onions

ADOBO SOUR CREAM
1 cup sour cream
2 Tablespoons chopped fresh cilantro
1 teaspoon of adobo seasoning

Preheat oven to 425°F.

Spray a 9x9-inch baking dish with nonstick cooking spray. Combine cream of chicken soup, green chilies, sour cream and one cup of the cheese in a medium bowl. Place half of the frozen José Olé® Chicken Taquitos in the prepared baking dish, layer with half of the soup mixture, the remaining Taquitos and then top with remaining soup mixture. Cover the baking dish. Cook in the oven for 25 minutes. Remove cover. Top with remaining cup of cheese and green onions. Bake for an additional 5 minutes or until cheese is melted. Serve with adobo sour cream. 

To prepare adobo sour cream, combine sour cream, cilantro, and adobo seasoning. Stir well.

Prep time: 5 minutes
Cook Time: 30 minutes
Serves: 4-6