4 Ingredient Chicken Taquito Enchiladas Food

4-INGREDIENT CHICKEN TAQUITO "ENCHILADAS"

Steps:

• 1. Preheat oven to 450°.
• 2. Stir together green enchilada sauce & sour cream until well combined.
• 3. Coat the bottom of a 9x9 OR 9x13 baking dish (depending on the number of taquitos you're using) with the sauce; arrange the THAWED taquitos side-by-side in the baking dish in ONE layer.
• 4. Evenly pour the remaining sauce over the taquitos.
• 5. Bake for 20-25 minutes or until the sauce is bubbling around the edges of the dish; sprinkle with cheese and bake another 3-5 minutes (or until melted).

20 MINUTE LAZY ENCHILADAS

Steps:

• Preheat your oven to 350 degrees F.
• Grease the inside of a 9x13 baking dish.
• Lay your frozen taquitos down in the pan so that they all fit in a single layer.
• Spray the tops of the taquitos with cooking spray.
• Bake for 10 minutes and remove from oven.
• Top with the sauce, spreading it evenly over the tops of the taquitos, and then sprinkle the cheese on top.
• Bake in the oven for an additional 10 min.
• Serve topped with shredded lettuce, diced tomato, sour cream, cilantro, etc.

QUICK AND EASY 4-INGREDIENT ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Arrange taquitos in the prepared baking dish.
• Blend enchilada sauce and cream of mushroom soup together in a blender until smooth; pour over taquitos. Sprinkle Cheddar cheese over sauce layer.
• Place dish on the middle rack in the preheated oven; cook until heated through, about 45 minutes. Cool for 15 minutes before serving.

4 INGREDIENT 'CHEATERS' ENCHILADAS

Steps:

• 1. Preheat oven to 375 degrees F (190 degrees C).
• 2. Grease a 9x13-inch baking dish.
• 3. Arrange taquitos in the prepared baking dish.
• 4. Blend enchilada sauce and cream of mushroom soup together smooth; Pour over taquitos
• 5. Sprinkle Cheddar cheese over sauce layer.
• 6. Place dish on the middle rack in the preheated oven; cook until heated through, about 45 minutes. Cool for 15 minutes before serving.

CHICKEN ENCHILADAS FOR FOUR

Steps:

• Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chiles. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chilies., Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13x9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. , Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted.

EASY CHICKEN TAQUITOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
• Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.

MEXICAN GRILL CHICKEN TAQUITO ENCHILADAS

Steps:

• Heat up the taquitos according to the instructions on the package and keep warm.
• Combine enchilada sauce and milk in a heavy bottom sauce pan and bring to a simmer.
• Stir in sour cream and keep warm.
• In a casserole dish pour enough sauce on bottom to just cover the bottom of the casserole dish.
• Arrange taquitos on top of sauce.
• Pour remaining sauce over the taquitos.
• Sprinkle cheese over each taquito and melt in a preheated 375 degree oven for 1-2 minutes.
• Optional-Garnish each serving with a teaspoon of sour cream, an avocado slice, chopped green onions, fresh diced tomatoes, and black olives.
• Note-We like to use El Monterey Mexican Grill Chicken Taquitos.