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Homemade taquito enchilada casserole fresh out of the oven on a white kitchen counter

Taquito Enchilada Casserole

A quick and comforting Mexican-inspired casserole combining crispy taquitos, enchilada sauce, and melted cheese ; perfect for weeknights or brunch.
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Course: Main Course, Dinner
Cuisine: Mexican, Tex-Mex
Prep Time: 10 minutes
Cook Time: 40 minutes
Rest Time: 5 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 420kcal
Cost: $12 (depending on ingredients/brand)

Equipment

  • 1 9x13 inch glass or ceramic baking dish
  • 1 Aluminum foil
  • 1 Sharp knife
  • Measuring cups

Ingredients

  • ½ pieces Frozen chicken or beef taquitos Keep frozen, do not thaw
  • 2 cups Red enchilada sauce Divided
  • 2 cups Shredded Mexican cheese blend For topping
  • 1 cup Sour cream For garnish
  • 0.5 cup Diced white onion Fresh
  • 4 oz Diced green chiles One small can
  • 0.25 cup Chopped fresh cilantro For garnish
  • 0.5 cup Black beans (optional) Drained and rinsed

Instructions

  • Preheat oven to 375°F and grease baking dish. Arrange frozen taquitos in a single layer. Pour 1 cup enchilada sauce over.
  • Sprinkle diced onions, green chiles, and optional black beans over taquitos. Pour remaining enchilada sauce on top.
  • Cover with foil and bake 25 minutes. Remove foil, add cheese, bake another 15–20 minutes until bubbly.
  • Rest 5 minutes. Top with sour cream and chopped cilantro before serving.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 420kcal | Carbohydrates: 35g | Protein: 15g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 55mg | Sodium: 920mg | Potassium: 380mg | Fiber: 5g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 8mg | Calcium: 230mg | Iron: 2.2mg