Taquito Enchilada Casserole
The best easy Mexican dinner ideas start with Jose Ole Chicken and Cheese Taquitos. These protein-packed bites pack lots of savory flavor into a quick-cooking package, making them perfect as a dinner centerpiece or hearty side dish.
This recipe is easy to make while being super satisfying. It’s simple to turn a humble box of taquitos to a saucy, cheesy enchilada-style casserole: just dump your favorite Mexican ingredients into a pan (with no chopping required) and watch the magic happen.The best part about this recipe is just how flexible it is – change any ingredients and toppings out to suit your taste and let the dinnertime fiesta start.
Ingredients
- 1 22.5 oz 15-count box Jose Ole Chicken & Cheese Taquitos
- 1 15 oz can refried beans
- 3/4 cup chunky salsa
- 8 – 10 oz red or green enchilada sauce
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp chili powder
- ¼ tsp dried oregano
- 1 tsp salt (to taste)
- 1 cup Mexican-style shredded cheese (to taste)
- Optional toppings: cilantro, sliced jalapenos, guacamole, sour cream
Directions
- 1. Preheat your oven to 400 degrees Fahrenheit and spray a 9×9 pan with cooking spray.
- 2. Mix refried beans with salsa, spices and salt. Spread beans in an even layer on the bottom of your prepared pan.
- 3. Pour a little bit of enchilada sauce onto the bean layer and spread as evenly as possible.
- 4. Lay taquitos flat, seam side down onto bean layer, spreading from one side of the pan to the other.
- 5. Top final layer of taquitos with remaining enchilada sauce.
- 6. Place into oven and bake for about 18 to 20 minutes, until taquitos begin to brown at the edges.
- 7. Once browned, remove taquitos from oven and cover top layer liberally with shredded cheese.
- 8. Put pan back into the oven and cook for 5 – 10 more minutes, until the cheese is melted and bubbling.
- 9. Remove carefully from the oven, top with desired toppings and serve, making sure to get some refried beans in each serving as well.
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