4 Ingredient Chicken Taquito Enchiladas Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Arrange taquitos in the prepared baking dish.
• Blend enchilada sauce and cream of mushroom soup together in a blender until smooth; pour over taquitos. Sprinkle Cheddar cheese over sauce layer.
• Place dish on the middle rack in the preheated oven; cook until heated through, about 45 minutes. Cool for 15 minutes before serving.

Steps:

• Preheat oven to 425˚F. Line a baking sheet with parchment paper. In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly. (If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.) Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 - 30 seconds). Spoon 2-3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt. Bake for 15 - 20 minutes or until crisp and golden. Serve with salsa, sour cream or guacamole - or both! **To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes. (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together).

Steps:

• Preheat oven to 375°F. Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2-inch baking dish. Arrange 1/2 of the José Olé® Taquitos over enchilada sauce. Evenly spread heated refried beans over taquitos. Layer 1/3 more sauce, 1/2 the onion mixture and 1/2 the shredded cheese. Top with remaining taquitos and enchilada sauce. Bake, covered, for 25 minutes or until heated through. The last 5 minutes of baking, top with remaining cheese. Garnish with onions and olives. Serve with sour cream if desired. Makes 4 to 6 servings.

Steps:

• In large skillet, brown chicken. Add 1/2 cup each of the salsa and cheese, and mix well.
• Spread 1/2 cup of remaining salsa onto bottom of 9x13" baking dish.
• Spoon 1/4 cup of the meat mixture down the centre of each tortilla. Roll tortillas and place, seam sides down, in baking dish. Top with remaining salsa and cheese.
• Bake in preheated 350F oven for 20 mins or until heated through.

Steps:

• Preheat oven to 375°F
• Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2-inch baking dish. Arrange 1/2 the Jose Ole Taquitos over enchilada sauce. Evenly spread heated refried beans over taquitos.
• Mix red and green onions together.
• Layer 1/3 more sauce, 1/2 the onion mixture and 1/2 the shredded cheese. Top with remaining taquitos and enchilada sauce.
• Bake, covered, for 25 minutes or until heated through. The last 5 minutes of baking, top with remaining cheese.
• Garnish with onions and olives. Serve with sour cream if desired.
• Makes 4 to 6 servings.
• Serving Suggestions:.
• This family favorite can be made with Jose Ole Mexi-Minis, Taquitos or Chimichangas.
• Use 1 20-ounce box Jose Ole Shredded Beef Taquitos or 1 22-5-ounce box Chicken & Cheese Taquitos.