Taquito Casserole

7-layer dip stuffed taquitos anyone!? πŸ™‹πŸΌβ€β™€οΈπŸ™‹πŸΏβ€β™‚οΈπŸ™‹πŸ½β€β™€οΈπŸ™‹πŸ»β€β™‚οΈ



Total time: 45 minutes

Ingredients for 8 people

2 rotisserie chickens, shredded

4 cups taco blend shredded cheese

3 TBSP Chefclub Tex-Mex Mix

Salt, to taste

Lime juice

3 packages corn tortillas

3 cups refried beans

Gaucamole

Pico de gallo

Sour cream

Black olives

Scallions


Tools

1 large oven-safe bowl

1 small oven-safe bowl


Step 1/4

Shred the chicken with a fork, season with a pack of taco seasoning, salt and pepper. Add shredded cheese and mix together. Set aside.

Step 2/4

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.

Step 3/4

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 Β°F for 20 minutes.

Step 4/4

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!