Post by Top Monkey on Mar 3, 2007 12:54:03 GMT -5
CharleneG's TAQUITO ENCHILADA BAKE
1 can (20 oz.) enchilada sauce
1 box (20 oz.) Jose Olé Shredded Beef Taquitos or Chicken & Cheese Taquitos,
partially thawed
1½ cups shredded Mexican Blend cheese, divided
1 can (16 oz.) refried beans, heated
1/3 cup each: sliced green onions and diced red onions, combined
1 can (2.25 oz) sliced black olives, drained (optional)
Sour cream (optional)
Preheat oven to 375° F. Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2 inch baking dish. Arrange ½ the taquitos over enchilada sauce. Evenly spread heated refried beans over taquitos. Layer 1/3 more sauce, ½ the onion mixture and ½ 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.
Charlene’s notes: I used chicken taquitos and green enchilada sauce mixed with a little sour cream for the sauce. When I use the beef taquitos I will use the red enchilada sauce. I only layered half the refried beans into the casserole and served the rest on the side. I also used more olives and put some olives in the onion layer in the middle of the dish as well. Very good, easy recipe.
1 can (20 oz.) enchilada sauce
1 box (20 oz.) Jose Olé Shredded Beef Taquitos or Chicken & Cheese Taquitos,
partially thawed
1½ cups shredded Mexican Blend cheese, divided
1 can (16 oz.) refried beans, heated
1/3 cup each: sliced green onions and diced red onions, combined
1 can (2.25 oz) sliced black olives, drained (optional)
Sour cream (optional)
Preheat oven to 375° F. Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2 inch baking dish. Arrange ½ the taquitos over enchilada sauce. Evenly spread heated refried beans over taquitos. Layer 1/3 more sauce, ½ the onion mixture and ½ 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.
Charlene’s notes: I used chicken taquitos and green enchilada sauce mixed with a little sour cream for the sauce. When I use the beef taquitos I will use the red enchilada sauce. I only layered half the refried beans into the casserole and served the rest on the side. I also used more olives and put some olives in the onion layer in the middle of the dish as well. Very good, easy recipe.