Taquito Enchilada Casserole
Every time I make this combo, I kick myself for not making it more often. Ideally this recipe is a perfect staple to get you through the week with healthy...
This is a "family approved" staple for all seasons.
An easy roasted chicken better than the ones you pick up in the grocery store!
- 1 box (25 count) frozen chicken corn taquitos
- 2 (10 3/4 oz) Cans cream of mushroom
- 1 (14.5 oz) Can diced tomatoes
- 1 (4 oz) Can green chiles
- 1 Cup sour cream
- 1-2 Cups shredded "mexican blend" cheese
Place taquitos as evenly as possible in bottom of slow cooker. Will be 2 layers of them.
Mix soup, tomatoes, green chiles and sour cream together and pour over the top of taquitos.
Sprinkle cheese on top.
Cover and cook on LOW for 3 hours.
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