Chicken Taquito Casserole

• Vegetarian
• Gluten free

• Produce

  • 1/2 head Iceberg lettuce
  • 1 Tomato, large ripe

• Canned Goods

  • 1 16 oz can Refried beans

• Condiments

  • 8 oz Guacamole
  • 8 oz Salsa

• Dairy

  • 4 oz Cheddar cheese, sharp grated
  • 12 El monterey chicken and cheese taquitos
  • 8 oz Sour cream

Found on thepinningmama.com

Ingredients

• 12 El Monterey Chicken and Cheese Taquitos
• 1 16 oz can refried beans
• 4 oz sharp cheddar cheese, grated
• 8 oz sour cream
• 8 oz guacamole
• 8 oz salsa
• ½ head iceberg lettuce, chopped
• 1 large ripe tomato, chopped

Directions

• Preheat the oven to 400˚F, then fill the bottom of an 8x8 square baking dish with frozen El Monterey Chicken and Cheese Taquitos and place in the oven to bake for 12 minutes on the middle rack.
• Remove the taquitos from the oven and spread the beans over them in an even layer. Then sprinkle ¾ of the cheese over top. Return the dish to the oven for about 5 minutes or until the cheese is melted and the beans are heated through.
• Top the beans and cheese with a layer of guacamole, sour cream, salsa, lettuce, tomato, and the remaining cheese.
• Serve immediately and enjoy!