Chicken Taquito Casserole
This baked Chicken Taquito Casserole is pure comfort food with almost no effort. Looking for a recipe that brings everyone to the table the first time you call? Well, you found it!
Crispy pre-made taquitos get a creamy, cheesy upgrade with a simple mix of sour cream, green chiles, and condensed soup. Everything bakes up together under a blanket of melty Monterey Jack and cheddar cheese. Make this warm, satisfying dish anytime you want a dinner that’s as easy to make as it is to eat.
What You Need to Make This Recipe
This casserole needs a couple of specific items but once you buy them you can pretty much store them in the freezer and pantry. Then you’re ready anytime the need for comfort arises.
- frozen chicken taquitos
- condensed cream of chicken soup
- sour cream
- diced green chiles
- shredded cheddar cheese
- shredded Monterey Jack cheese
- green enchilada sauce
- chopped fresh cilantro (optional)
- sliced black olives (optional)
Change It Up
Want to switch it up? Try different taquito flavors, like beef or cheese.
Or swap the green enchilada sauce for red if you prefer a deeper flavor. I know most people prefer green enchilada sauce to pair with chicken, but I’ve had chicken with red enchilada sauce—they work great together!
If you like spicy enchiladas, choose medium or hot enchilada sauce. Then add diced jalapeños for more heat or even a diced adobo pepper—whew, they’re hot.
Add a layer of black beans, refried beans and corn for extra texture, or serve those on the side.
The Fun Is In The Toppings!
Top this casserole just like would a taco or burrito, any way YOU like it! Choose your favorite toppings and make your plate your own.
- Salsa
- Pico de Gallo
- Sour Cream or Greek Yogurt
- Guacamole or sliced avocados
- Taco Sauce
- Extra Cheese
- Diced Jalapeños
Got Lefovers?
Leftovers store well in the fridge for up to three days in an airtight container. Reheat in the oven at 350°F to keep the taquitos crisp, or microwave for a faster option. This casserole also freezes well—just wrap it tightly and bake straight from the freezer when needed.
You can use it for meal prep, too! Make it ahead of time, bake it, and let it cool. Divide it between lunch containers and take it for lunch for a day or two. And freeze the remaining containers for use later.
Chicken Taquito Casserole
Ingredients
- 18-20 frozen chicken taquitos
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10 oz) green enchilada sauce
- 1 /4 cup chopped fresh cilantro (optional)
- Sliced black olives (optional)
Instructions
- Preheat the oven to 375°F (190°C)
- Lightly grease a 9×13-inch baking dish
- Arrange the frozen taquitos in a single layer in the prepared dish
- Mix the condensed cream of chicken soup, sour cream, and diced green chiles in a medium bowl until combined
- Pour the soup mixture evenly over the taquitos
- Sprinkle the shredded cheddar and Monterey Jack cheeses evenly on top
- Drizzle the enchilada sauce over the cheese
- Cover the dish with aluminum foil and bake for 20 minutes
- Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly
- Remove from the oven and let cool slightly
- Top with chopped cilantro and sliced black olives if desired
- Serve warm
