I’m so excited to post this recipe because it’s one of my favorite methods~ the mash-up! That glorious union of two fantastic foods, brought together with love to make one huge and super duper fantastic food creation all its own!
I present to you ‘Taquito Enchiladas’! Yep..not only does this show-stopper of a dish provide an amazing wow factor, it also makes Enchiladas almost effortless..and by effortless, I mean…it can’t get any easier! Each Taquito is already stuffed with chicken and/or beef, and conveniently rolled just waiting for you to layer them!
Once this dish is baked to perfection, each crispy, sauce covered, chicken filled Taquito bursts with gooey cheese and crunchy edges that will put even your favorite Enchilada recipe to shame! Trust me! Oh~ and as if that weren’t enough, this recipe will feed a small army of starving men..in under an hour…with no mess left behind. You. Are. Welcome! 🙂
This is seriously my new favorite kitchen hack..aside from the ice cream custard thing..that’s pretty epic..lol!
What you’ll need:
I used an 8x11x3″ deep baking pan
1 large box (approx. 30-40) frozen Taquitos, no need to defrost! I used Chicken, but beef will work too! OR you can mix them up..YUM!
15 oz. can of cream of chicken soup (I only used approx. 1/2 of that large can in the pic. Too much soup, and it won’t get creamy enough!)
2 cups shredded cheddar..divided
1 cup chopped green chile
1 large egg
Sour cream and cilantro for garnish..optional
in a large bowl mix together the soup, 1 cup of the cheese, the egg, green chile and any spices you prefer…
Layer a single layer of the taquitos on the bottom of the pan (they don’t need to be thawed..how amazing is that??! 🙂
Evenly layer some of the soup mix onto the taquitos..
Continue to layer all the way to the top…
Then top the whole shebang with the other cup of cheese…
Bake it at 350 for a good 40-50 minutes, or until it’s golden and bubbly all the way through!
Let it cool just a bit…even though it’s SO tempting!
NOW you can serve it up…listen for all the ooh’s and ahh’s as this hits the table!
Grab a pretty plate and a dollop of Sour Cream…
Annnd dig in! ~Enjoy! 🙂
What’s the purpose of adding the egg ?
Easy does it again
I thought it was delicious!!!
I have done these for years, however, I do it a little differently. I put enchiladas sauce(red/green) on the bottom, a layer of taquito’s(Beef/chicken)cheese, black olives and bake for mins. on 350deg. let set for five mins. and with a salad and sour cream. When I make these I have to make 3 pans of them (that servers 12 people) and they are all full when they leave my table. Good eating’ everyone.
Instead of green chile’s, I drain a can of Rotel tomatoes and use them. If you don’t want the spice, use petite diced tomatoes. Delicious!
Sounds good but little two much for three
It wasn’t enough for us 4. I’m doubling it next time. Just sayin’
Oh boy. My kind of recipe. Simple, common ingredients and I’ll bet, delicious.
Thank you. I’ll definitely be checking out your blog.
Looks yummy. Going to try it for a large crowd.
If you use beef taquitos do you still use chicken soup?
That’d be just fine! 🙂
Looks good i will definitely going to try this looks ezzzzzzzzzzy lol thank you
I love this idea I’m going to try it. My kids love stuff like this!
Can you just use enchilada sauce, rotel, and cheese? Just don’t want it to be all dry.