Ingredients for 8 people
2 rotisserie chickens, shredded
4 cups of taco blend shredded cheese
3 tbsp of chefclub tex-mex mix
salt, to taste
3 packages of corn tortillas
3 cups of refried beans
pico de gallo
Large oven-safe bowl
Small oven-safe bowl
Shred the chicken with a fork, season with a pack of taco seasoning, salt and pepper. Add shredded cheese and mix together. Set aside.
Layer the tortillas between damp paper towels and place in a ziplock bag. Microwave for 2 minutes and allow to steam for a couple of minutes out of the microwave. Add a small amount of the chicken filling to the edge of the tortilla and roll tightly. Repeat until you have enough taquitos to fill a large bowl. Approximately 25.
Place a small bowl upside down inside the large bowl and place the taquitos tightly around the edge of the large bowl. Cover the smaller bowl with a layer of refried beans, a layer of cheese and a layer of shredded chicken. Cover the top of the taquitos with tortillas, place a cooling rack over them and flip the bowl upside down. Bake at 350 °F for 20 minutes.
Allow the taquitos to cool before flipping and removing the bowls. Fill the center with guacamole, sour cream and salsa. Garnish with black olives, cheddar cheese and green onions. Enjoy!