We love basically any type of Mexican or Tex-Mex-inspired food, taquitos being no exception. While we’re used to having them as a standalone dish, served up with some rice and beans, we grabbed a bunch on our last grocery run and thought we’d try doing something a little differently….
As you probably already know, we love a good casserole – can’t beat throwing a bunch of yummy stuff into a dish and calling it a day – and thus, the taquito casserole was born. Filled with, you guessed it, taquitos, fresh veggies, and lots of spices, we loved this creamy take on a Tex-Mex classic. You could add rice or beans to the dish itself, but we think it’s pretty delicious as is!
20-25 frozen chicken taquitos
1 1/2 cups pepper jack cheese, grated
1 (10 oz) can condensed cream of chicken soup
1 (10 oz) can diced tomatoes
1 cup onion, chopped
1 cup red bell pepper, chopped
1/2 cup sour cream
1 (4oz) can diced green chilies
1 teaspoon red pepper flakes
Salt and pepper, to taste
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