Mexican Grill Chicken Taquito Enchiladas

Submitted by Tandy Higgins

"My daughter, Jessica, discovered this dish when she had to make and take a Mexican dish to her Spanish class. We tried it out and found that the whole family enjoyed it. We like to serve it with refried beans and cheese. It's a quick and easy school night meal."

 

• Ready In: 20mins
• Ingredients: 5
• Serves: 4

ingredients

• 12 ounces chicken taquitos
• 1 (19 ounce) can red enchilada sauce
• 1 (12 ounce) can evaporated milk or 12 ounces cream
• 1 1⁄2 cups sour cream
• 2 cups monterey jack cheese

directions

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

Reviews

[Soup Fly]

As simple as it is, this sauce is very tasty. This took about 15 minutes to make, which is great for a busy night! It may be that I used mild enchilada sauce so my DD could eat it, but I found it to be slightly bland. I definitely suggest spicing it up with salsa and other condiments.