Taquito Enchilada Bake
Transform your weeknight dinner routine with this irresistible Taquito Enchilada Bake, a quick and easy casserole packed with bold Tex-Mex flavors. Combining frozen chicken or beef taquitos, zesty red enchilada sauce, and a melty layer of shredded Mexican blend cheese, this dish comes together in just 35 minutes. Each bite is elevated with hearty black beans, sweet corn, and a medley of fresh toppings like chopped cilantro, green onions, and optional add-ons like diced avocado or jalapeños. Perfectly baked to golden, cheesy perfection, this family-friendly recipe is perfect for busy evenings or casual gatherings. Serve it warm with a dollop of sour cream for a comforting, crowd-pleasing meal that’s as easy to prepare as it is delicious! Keywords: Taquito Enchilada Bake, easy casserole recipe, Tex-Mex dinner, quick weeknight dinner, frozen taquito recipes.
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Recipe Information
Ingredients
- 12 pieces Frozen chicken or beef taquitos
- 16 ounces Red enchilada sauce
- 2 cups Shredded Mexican blend cheese
- 1 cup Canned black beans, drained and rinsed
- 1 cup Canned corn kernels, drained
- 0.25 cup Chopped green onions
- 0.5 cup Sour cream
- 2 tablespoons Chopped fresh cilantro
- 1 as desired Optional toppings: diced avocado, sliced jalapeños, salsa
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray.
Pour 1/2 cup of the enchilada sauce into the bottom of the baking dish and spread evenly to create a thin layer.
Arrange the frozen taquitos in a single layer in the baking dish. Depending on the size of the dish, you may need to slightly overlap them.
Evenly pour the remaining enchilada sauce over the top of the taquitos, ensuring they are fully coated.
Sprinkle the black beans and corn evenly over the taquitos, followed by 1 1/2 cups of the shredded Mexican blend cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and sprinkle the remaining 1/2 cup of shredded cheese on top. Bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the dish cool for 5 minutes. Top with chopped green onions, cilantro, and any optional toppings like diced avocado, jalapeños, or salsa.
Serve warm with a dollop of sour cream on each portion. Enjoy your delicious Taquito Enchilada Bake!
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1441 mg | 63% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.0 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 331 mg | 25% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 323 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
