Taquito Enchiladas

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I was recently visiting my sister and she told me about a recipe she had seen online to make enchiladas out of frozen taquitos. It sounded like a great idea. Making rolled enchiladas is a chore. I usually just leave the tortillas flat and call it good. 
But I liked the idea so much that I hunted through her cabinets for the ingredients and gave them a try. There were a couple of problems with the first ones. The cheese taquitos she had were made with flour tortillas. I am not a fan of any enchilada made with flour tortillas. Also, when I got her enchilada sauce, I picked the one that was a mole sauce. I like mole, but this one was a little sweet. 
Anyway, the idea still held such promise that I did some hunting around and found vegetarian taquitos (hard to find!!) made with corn tortillas (also hard to find!!!). They were at Sprouts and they carry a line of them in various flavors. 

I bought standard Hatch Green Chili Enchilada Sauce and decided to put the taquitos on a layer of refried beans to bake. 
I baked them for an hour – 45 minutes covered, and 15 minutes uncovered at 350. They were great enchiladas and we really enjoyed them. 
If you don’t need vegetarian taquitos you can buy the ones available at any grocery store and get your favorite enchilada sauce. If you aren’t a fan of beans, just leave those off, but put some sauce under the taquitos. 
I used a Mexican cheese blend, but shredded cheddar would be just as good. If you want you could garnish with some pico on top or a dollop of sour cream. 
I served them with Elote, but Mexican rice would be just as good. 
Here is the recipe. It’s super simple. I put them together in about 10 minutes and the oven did the rest. Enjoy!!

Taquito Enchiladas

1 pkg taquitos, any flavor made with corn tortillas
1 can enchilada sauce (or bottle if that is what you like)
1 can refried beans (or the pouch kind if you like. I used smokey chipotle black beans)
1-2 cup shredded Mexican blend cheese

Spray your baking dish with non-stick spray and cover the bottom with the refried beans. 
Add a single layer of frozen taquitos on top of the beans, however many you need for your meal. Top with the enchilada sauce and finish with the cheese. 
Cover and bake at 350° for 45 minutes. Remove the cover and bake another 15 minutes. 

I plated the enchiladas separately from the beans. Serve with rice, sliced avocados and a dollop of sour cream. 

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