INGREDIENTS
▢10 ounces canned enchilada sauce red or green
▢18 frozen taquitos any variety
▢8 ounces shredded cheddar
▢sliced avocado, sour cream, diced onion, cilantro for serving
INSTRUCTIONS
Preheat oven to 400 degrees.
Pour about ¼ cup of the enchilada sauce in the bottom of a 9×13 baking dish. You’ll need just enough to thinly cover the bottom.
Arrange the taquitos in an even layer in the dish. Pour the remaining enchilada sauce over the top.
Bake for 15 minutes, until the taquitos are cooked through and the sauce is hot and bubbly.
Sprinkle the cheese over the top and continue baking for 5 minutes to melt the cheese.
Serve topped with sliced avocado, sour cream, diced onion, and cilantro as desired.
TIPS & NOTES:
You can use any variety of enchilada sauce (red or green) or taquitos (beef, chicken, bean) that you prefer or have on hand. We tend to use red sauce with chicken taquitos and green sauce with beef taquitos, but you can mix and match how you like.
The toppings are completely optional but do help to transform this from a ‘freezer food’ to something a little nicer.
Nutrition Information:
Serving: 3taquitos| Calories: 420kcal (21%)| Carbohydrates: 32g (11%)| Protein: 18g (36%)| Fat: 93g (143%)| Saturated Fat: 7g (44%)| Polyunsaturated Fat: 0.4g| Monounsaturated Fat: 3g| Cholesterol: 38mg (13%)| Sodium: 1.124mg| Potassium: 29mg (1%)| Fiber: 4g (17%)| Sugar: 3g (3%)| Vitamin A: 694IU (14%)| Vitamin C: 1mg (1%)| Calcium: 267mg (27%)| Iron: 0.3mg (2%)
