Ingredients for 8 people
2 rotisserie chickens, shredded
4 cups taco blend shredded cheese
3 TBSP Chefclub Tex-Mex Mix
Salt, to taste
3 packages corn tortillas
3 cups refried beans
Pico de gallo
1 large oven-safe bowl
1 small oven-safe bowl
Step 1/4Shred the chicken with a fork, season with a pack of taco seasoning, salt and pepper. Add shredded cheese and mix together. Set aside.
Step 2/4Layer 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 3/4Place 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.
Step 4/4Allow 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!