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Craving Tex-Mex? We’ve Got Just The Casserole For You!

We bet you’ve never had taquitos quite like this before!

We love basically any type of Mexican or Tex-Mex-inspired food, taquitos being no exception. While we’re used to having them as a standalone dish, served up with some rice and beans, we grabbed a bunch on our last grocery run and thought we’d try doing something a little differently….

As you probably already know, we love a good casserole – can’t beat throwing a bunch of yummy stuff into a dish and calling it a day – and thus, the taquito casserole was born. Filled with, you guessed it, taquitos, fresh veggies, and lots of spices, we loved this creamy take on a Tex-Mex classic. You could add rice or beans to the dish itself, but we think it’s pretty delicious as is!

Serves 4-6

45 minutes

Rated 4.7 out of 5
Rated by 3 reviewers
  • 20-25 frozen chicken taquitos
  • 1 1/2 cups pepper jack cheese, grated
  • 1 (10 oz) can condensed cream of chicken soup
  • 1 (10 oz) can diced tomatoes
  • 1 cup onion, chopped
  • 1 cup red bell pepper, chopped
  • 1/2 cup sour cream
  • 1 (4oz) can diced green chilies
  • 1 teaspoon red pepper flakes
  • Salt and pepper, to taste
  1. Preheat oven to 350º Fahrenheit and lightly grease a 9x13-inch casserole dish.
  2. In a medium bowl, mix together cream of chicken soup, diced tomatoes, onion, red peppers, sour cream, green chilies, red chili flakes, salt, and pepper until thoroughly combined, then spread a thin layer of sauce evenly in bottom of pan.
  3. Add an even layer of taquitos to the pan, cover with remaining sauce, and bake for 25 minutes.
  4. Remove from oven and cover with pepper jack cheese. Bake an additional 5-10 minutes or until cheese is melted and bubbly.
  5. Serve hot and enjoy!

Recipe adapted from SparkPeople

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