Can I use homemade taquitos instead of frozen?

Absolutely! Though let's be honest - the beauty of this recipe is its lazy factor. If you've got homemade taquitos ready, go for it! Just arrange them the same way and reduce baking time by about 5 minutes since they're not frozen. The texture will be slightly different - more tender than crispy - but still delicious.

How spicy is this taquito enchilada casserole?

It all depends on your taquitos and sauce! The chicken taquitos I use are mild, and medium red enchilada sauce gives just a gentle kick. For kids or spice-averse folks, use mild sauce. Want more heat? Add sliced jalapeños or swap in hot enchilada sauce. Taste your sauce first - some brands surprise you!

Can I make this Mexican casserole with taquitos ahead?

You can assemble it ahead, but I don't recommend baking it until you're ready to eat. Here's why: The frozen taquitos will thaw in the fridge, making them soggy when baked. Instead, keep the frozen taquitos and sauce separate, then assemble and bake when needed. Takes barely any extra time!

What's the best cheese for this cheesy taquito bake?

I swear by Mexican blend for its perfect meltiness and flavor, but any good melting cheese works. Pepper jack adds spice, Monterey Jack keeps it mild, or go wild with Oaxaca cheese for authentic stretchiness. Just avoid pre-shredded if you can - it doesn't melt as smoothly.

My taquitos got soggy - what went wrong?

Oh no! Usually this happens if the taquitos were thawed before baking, or if they were packed too tightly in the dish. Make sure they're frozen solid when they go in, and give them a little breathing room in the pan. Also, don't drown them in sauce - just a nice even coating does the trick!

Lazy Enchiladas with Taquitos: 5-Minute Cheesy Bliss

Name: Lazy Enchiladas with Taquitos
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 12 frozen chicken taquitos; 1 can (10 oz) red enchilada sauce; 1 1/2 cups shredded Mexican cheese blend; 1/4 cup chopped fresh cilantro; 1/2 cup diced red onion; 1/2 cup sour cream (optional)

Lazy Enchiladas with Taquitos

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A quick and easy Mexican-inspired casserole that combines frozen taquitos with enchilada sauce and cheese for a delicious weeknight dinner.

Author: Sophia Collins
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: Mexican
Diet: Low Lactose

Ingredients

Scale

12 frozen chicken taquitos
1 can (10 oz) red enchilada sauce
1 1/2 cups shredded Mexican cheese blend
1/4 cup chopped fresh cilantro
1/2 cup diced red onion
1/2 cup sour cream (optional)

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Instructions

Preheat your oven to 375°F (190°C).
Arrange the frozen taquitos in a single layer in a baking dish.
Pour the enchilada sauce evenly over the taquitos.
Sprinkle the shredded cheese on top.
Bake for 20-25 minutes until the cheese is melted and bubbly.
Garnish with chopped cilantro and diced red onion.
Serve with sour cream if desired.

Notes

Use beef or cheese taquitos for variation.
Add black beans or corn for extra texture.
Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 850mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 18g
Cholesterol: 45mg

Find it online: https://kitchenuser.net/lazy-enchiladas-with-taquitos-recipe/