1.Start with a box of frozen taquitos. For Chicken enchiladas line the botton of a 13x9 pan with the frozen taquitos. I suggest you start with a can of cream of chicken soup combined with a cup of sour cream, and a 1/2 cup salsa. Pour and spread that mixture over the top of the frozen taquitos. Top with shredded cheddar cheese and onions if desired. Bake at 350 degress for 30 minutes or until hot and bubbly. 2. For Beef enchiladas, place the taquitos into the bottom of a 13x9 pan. Top with a large can of chili (no beans), a can of cheddar cheese soup or nacho cheese soup. Spread chili and soup on top of frozen taquitos. Top with shredded cheddar cheese and onions if desired. Bake at 350 for about 30 minutes or until hot and bubbly. This recipe can be adjusted to fit what your family loves.
It can also be made ahead and popped into the oven when you get home. It freezes well and is ideal for busy Moms. Serve it with some canned refried beans, and a some mexican rice. Use a box of mexican rice mix for convenience.
