Chicken Taquito Casserole
This Chicken Taquito Casserole is the ulitmate easy recipe. It's a great way to turn this frozen favorite into a hearty that the entire family will love.
Servings: 6 Servings
Calories: 740kcal
Equipment
- 9x13 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 9x13 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
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Serving | Calories: 740kcal | Carbohydrates: 71g | Protein: 18g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 1.387mg | Potassium: 345mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1.063IU | Vitamin C: 8mg | Calcium: 421mg | Iron: 3mg