Taquito Enchilada Casserole
Slow cooked breakfast for a quick paced world.
Super yummy to our tummies! We couldn’t keep our hubbies out of the kitchen with this one! If you want a crowd pleaser, this is the sandwich for you!...
When we took our first bite of Kari’s creation, we had one word: Heavenly!
Submitted by Kari Routledge
Used 6-quart slow cooker
- 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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