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

4.3

15 reviews

Chefclub

Team

Chefclub



Total time: 45 minutes


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

lime juice

3 packages of corn tortillas

3 cups of refried beans

gaucamole

pico de gallo

sour cream

black olives

scallions


Tools

Large oven-safe bowl

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!

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