Chicken Taquito Casserole
This Chicken Taquito Casserole takes frozen taquitos and turns them into a delicious and easy dinner option. Whether you’re short on time or just looking for a budget-friendly meal, this recipe will become a new family favorite.
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We love Mexican inspired casseroles like this Carnitas Casserole in our house. And, this casserole is one of the easiest ever to make so it’s perfect for busy weeknights. Plus, kids love it!
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- chicken taquitos
- condensed cream of chicken soup
- sour cream
- diced green chiles
- shredded cheddar cheese
- shredded Monterey Jack cheese
- green enchilada sauce
- fresh cilantro
- Sliced black olives
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Place the frozen taquitos in a single layer in the prepared baking dish.
In a bowl mix together the condensed cream of chicken soup, sour cream, and diced green chilies. Then pour over the top of the taquitos.
Sprinkle the cheese over the top and then drizzle with enchilada salsa. Cover with aluminum foil and bake in a 375-degree preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes or until bubbly. Garnish with cilantro and black olives before serving.
Hint: I like to use a glass or ceramic baking dish when making casseroles like this one. The taquitos may burn on the bottom of a metal baking dish.
Storage
Storage – Store leftovers of this chicken taquito casserole in an airtight container in the fridge for 2-3 days.
Freezing – You can prep this casserole ahead and assemble it fully. Then cover the baking dish with plastic wrap and aluminum foil. Store it in the freezer for up to three months. Add 10 minutes to the baking time if frozen.
Wendy’s Test Kitchen Tips
- To prevent the taquitos from sticking to the casserole dish, be sure to spray it well with nonstick cooking spray or grease it well.
- You can also top this casserole with your favorite taco toppings, such as pico da Gallo, sour cream, diced tomatoes, and so much more.
FAQs
Yes, prep this casserole ahead of time, and store it covered with plastic wrap in the fridge for up to 24 hours before baking.
Related
Looking for other easy dinner recipes like this? Try these:
Chicken Taquito Casserole
Equipment
- 9×13 baking dish
- Medium bowl
- whisk
- aluminum foil
Ingredients
- 20 ounces chicken taquitos
- 10.5 ounces condensed cream of chicken soup
- 1 cup sour cream
- 4 ounces diced green chiles
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 10 ounces green enchilada sauce
- ¼ cup chopped fresh cilantro optional
- Sliced black olives optional
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- Place the frozen taquitos in a single layer in the prepared baking dish.
- In a medium bowl, mix together the condensed cream of chicken soup, sour cream, and diced green chiles until well combined.
- Pour the soup mixture evenly over the taquitos.
- Sprinkle the shredded cheddar and Monterey Jack cheeses evenly on top. Drizzle the enchilada sauce over the cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly.
- Top with chopped cilantro and sliced black olives if desired. Serve warm.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
