Taquito-Enchilada Bake

The Record’s “Recipe of the Week”:
Taquito-Enchilada Bake by Sue Case

20 oz. can red enchilada sauce
20 oz. box shredded beef or chicken taquitos
16 oz. can refried beans, heated
1/3 cup green onions, sliced*
1/3 cup yellow onion, diced*
 *or 2/3 cup red/green bell peppers, diced
1-1/2 cups Mexican-blend cheese, shredded and divided
Sour cream (optional)

Preheat the oven to 375°. Pour 1/3 of the enchilada sauce into a 9x13 baking dish. Spread 1/2 of the taquitos over the sauce. Evenly spread the heated refried beans over the taquitos. Top with the next 1/3 of the enchilada sauce, 1/2 of the onion or pepper mixture, and 1/2 of the shredded cheese.

Top with the remaining taquitos and enchilada sauce. Bake, covered, for 25 minutes or until heated through. For the last 5 minutes, uncover and top with the remaining cheese.

Garnish with the remaining onion or pepper mixture and sour cream.


Lawrence County Record

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Mt. Vernon, MO, 65712


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