Mexican Grill Chicken Taquito Enchiladas

"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."
 
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Ready In:
20mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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