Chicken Enchilada Taquitos Recipes

CHICKEN ENCHILADA TAQUITOS

Steps:

• Preheat oven at 400 F degrees. Spray a 9x13 inch baking dish with cooking spray and set aside.
• In a medium size bowl shred the chicken breast. You can also chop it up in small pieces.
• Add the enchilada sauce and the cheese and stir everything together until well incorporated.
• Lay a tortilla flat and top with a couple tablespoons of the chicken mixture. Tightly roll up the tortilla and place it in the baking dish. Repeat with remaining ingredients.
• Spray the taquitos with more cooking spray. Alternatively, you could brush with melted butter.
• Bake for about 15 minutes or until tortillas turn golden brown. If you want crispier taquitos, place under the broiler for 1 or 2 minutes.
• Serve with any of the optional toppings and enjoy!

JOSé OLé® TAQUITO-ENCHILADA BAKE RECIPE - (4.1/5)

Steps:

• Preheat oven to 375°F. Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2-inch baking dish. Arrange 1/2 of the José Olé® Taquitos over enchilada sauce. Evenly spread heated refried beans over taquitos. 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.

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.

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.

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).

TAQUITO-ENCHILADA BAKE

Steps:

• 1. Preheat oven to 375F.
• 2. 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.
• 3. Mix red and green onions together.
• 4. Layer 1/3 more sauce, 1/2 the onion mixture and 1/2 the shredded cheese. Top with remaining taquitos and enchilada sauce.
• 5. Bake, covered, for 25 minutes or until heated through. The last 5 minutes of baking, top with remaining cheese.
• 6. Garnish with onions and olives. Serve with sour cream if desired.

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.

CHICKEN TAQUITOS

Steps:

• Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
• Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.