Chicken Enchilada Taquitos Food

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.

CHICKEN TAQUITOS

Steps:

• In a large bowl, stir together the chile powder, salt, cumin, garlic powder, onion powder and black pepper. Add the chicken and toss to coat. Stir in the cheese and green chiles.
• Working with 1 tortilla at a time, spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Use your fingers to press the chicken mixture into a tight line across the middle of the tortilla. Tightly roll the tortilla around the filling; secure the tortilla in place using one toothpick. (Weave the toothpick through the tortillas where they overlap to close, parallel to the roll). Repeat with the remaining chicken mixture and tortillas.
• Preheat the oven to 250°. Heat 1/2-inch of oil in a large cast iron skillet over medium heat until it registers 375°. Fry 4 taquitos, turning occasionally, until golden brown on all sides, 1 to 2 minutes. Transfer to a paper towel lined baking sheet; keep warm in oven. Continue frying until all taquitos are cooked. Serve hot with sour cream, guacamole, and salsa.

CHICKEN TAQUITOS

Steps:

• In a large bowl combine chicken, enchilada sauce, cheese, onion, chilies and garlic salt. Mix well and set aside.
• In a small skillet, heat oil. Use tongs to dip each tortilla in oil for about 5 seconds on each side. Drain on paper towels. Keep warm.
• Place 2 tablespoons of chicken mixture onto each tortills. Toll tortillas as tightly as possible and hold closed with a toothpick.
• Heat additional oil in skillet. Deep fry taquitos until browned (about 1-5 minutes depending on how crisp you want them). Drain on paper towel and serve with sour cream, salsa, or guacamole.
• Serve 2 taquitos per person.
• To freeze: Prepare taquitos as directed. Allow to cool and place on a baking sheet. Freeze until firm and then transfer to a freezer bag.
• To serve: Microwave to thaw and reheat.

TAQUITO-ENCHILADA BAKE

Steps:

• Preheat oven to 375°F
• Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2-inch baking dish. Arrange 1/2 the Jose Ole Taquitos over enchilada sauce. Evenly spread heated refried beans over taquitos.
• Mix red and green onions together.
• Layer 1/3 more sauce, 1/2 the onion mixture and 1/2 the shredded cheese. Top with remaining taquitos and enchilada sauce.
• Bake, covered, for 25 minutes or until heated through. The last 5 minutes of baking, top with remaining cheese.
• Garnish with onions and olives. Serve with sour cream if desired.
• Makes 4 to 6 servings.
• Serving Suggestions:.
• This family favorite can be made with Jose Ole Mexi-Minis, Taquitos or Chimichangas.
• Use 1 20-ounce box Jose Ole Shredded Beef Taquitos or 1 22-5-ounce box Chicken & Cheese Taquitos.