Ingredients:

  • 22 frozen chicken or beef taquitos
  • 828 ml red or green enchilada sauce
  • 250 g shredded rotisserie chicken breast
  • 425 g can black beans, drained and rinsed
  • 340 g shredded sharp cheddar cheese
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sour cream
  • 1 pickled jalapeño, sliced

Instructions:

  1. Preheat the oven to 205°C (400°F). Note: A high temp ensures the taquitos crisp up while the filling heats through.
  2. Spread about 120 ml of the enchilada sauce across the bottom of your baking dish.
  3. Arrange the 22 frozen taquitos in a single, tight layer over the sauce.
  4. Distribute the 250 g of shredded chicken and 425 g of black beans evenly over the taquitos.
  5. Pour the remaining sauce over the top, ensuring every taquito gets a little coverage.
  6. Sprinkle the 340 g of shredded cheddar cheese in an even layer to create a cap.
  7. Bake for 20 minutes until the cheese is bubbling and edges are golden.
  8. Verify the internal temperature has reached 74°C (165°F) using a probe thermometer.
  9. Rest the dish for 5 minutes before slicing. Note: This allows the sauce to thicken slightly.
  10. Garnish with sour cream, cilantro, and jalapeño slices before serving.