Easy Chicken Taquito Casserole
by Lin Kaatz C.1 (22.5 oz.) package José Olé® Chicken Taquitos, defrosted
1 (15 oz.) can refried beans
1 (16 oz.) jar thick and chunky style salsa
1/2 cup taco sauce
cups shredded mozzarella cheese OR shredded Mexican white cheese blend
Preheat oven to 350°F.
In a bowl, mix together until well-blended one can of refried beans and one 16 oz. jar of thick and chunky style salsa, set aside.
Divide. one 22.5-oz. box of José Olé® Chicken Taquitos into two equal parts. Spread 1/2 cup of taco sauce to evenly coat the bottom of an 8"x8" square baking dish. Over the taco sauce, line the bottom of the pan with half of the Chicken Taquitos, flattening each with your hands before you put it into the dish. Spread 1-1/2 cups of shredded cheese evenly over Taquitos. Spread 2 cups of the bean-salsa mixture over the cheese. Top the bean-salsa mixture with the remaining Chicken Taquitos again flattening them with your hands before you put them in the dish. Mix remaining 1/2 cup of cheese with 1/2 cup of the bean-salsa mixture and drizzle evenly over the Taquitos.
Reserve any remaining bean-salsa mixture for future use.
Bake casserole in a 350°F oven for 20-30 minutes until sides are bubbling and Taquitos are crisp at the edges.
Remove from oven and let cool. Serve with garnish of sour cream, guacamole, and shredded lettuce and tomato.
Makes 6 large servings.