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Hey Lisa
Posts:
1,911
From:
Oregon
Registered:
9/27/06
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(5 of 5)
Jun 28, 2009 10:59 AM
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Hee - I can't claim it as my own; a box of freezer taquitos I bought had it on the back as a recipe suggestion. It's really a good suggestion though and I've done it several times for single serving lunches when the kids are in school.  -- Lisa |
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Jennifer F.
Posts:
3,491
From:
moreno valley,ca
Registered:
6/11/07
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(4 of 5)
Jun 24, 2009 12:56 AM
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Lisa! Taquito Enchiladas is a fabulous idea.....I must try that!  You should copyright that idea! -- Jennifer "Every Saint Has A Past, Every Sinner Has A Future" |
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Hey Lisa
Posts:
1,911
From:
Oregon
Registered:
9/27/06
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(3 of 5)
Jun 23, 2009 6:23 PM
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Mmmmm... I love taquitos. I make burritos (with flour tortillas) like this too and either cook them in the oven or pop them in the microwave since it doesn't matter if a flour tortilla gets crunchy. If I had to freeze these I might be tempted to take them out and and bake them in a pan with a little enchilada sauce spread over the top and a sprinkle of cheese for easy enchiladas (sort of). I've done that with frozen taquitos from the store too.
Thanks for sharing this recipe, Scott!
--
Lisa
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Momof3 .
Posts:
630
Registered:
6/14/07
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(2 of 5)
Jun 17, 2009 9:01 PM
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We have our start of the year BBQ for my daughters skating team this weekend. I'm supposed to bring an appetizer... This looks like it may be the winner!!! I'm batting 1000 on here tonight... something for dinner tomorrow..and an app for an event on Saturday.... Woohoo!!!!
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scott eggers
Posts:
941
From:
Chicago
Registered:
8/25/07
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(1 of 5)
Jun 17, 2009 5:27 PM
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3 C cooked, shredded beef roast (or fry up some hamburger)
1 package taco seasoning (or more if you want)
1 package Queso Fresco (about 12 oz) or Jack cheese
6" corn tortillas 20 or so
olive oil or cooking spray
kosher salt
Cook beef with taco seasoning directions
Wrap a pile of about 10 tortillas in damp paper towels and microwave for 1 minute to soften. (after those are used, do the next 10)
Now bust out the queso fresco. You can find it at just about any grocery store now days. It's generally in the refrigerated cheese section.
You can always substitute shredded monterey jack or pepperjack, but I like queso fresco.
Working with one tortilla at a time, crumble about 1T queso fresco in a line across the center of the tortilla. Top with 1-2 T shredded beef mixture and roll that baby up.
Place seam-side down on a lightly oiled/sprayed baking sheet. Use cooking spray or lightly brush olive oil on the top of each one. (I use olive oil in a mister and it works perfect.) Lightly sprinkle kosher salt on the top of each one.
Bake at 425 for 20-25 minutes or until the edges are golden brown and your house smells like a Mexican restaurant. Serve with salsa and/or guacamole
Freezer instructions: Taquitos are definitely best right after cooking, so if you're not going to use all of them, plan ahead and freeze some. I bake just enough to eat for a meal and then food-save the rest in dinner-sized portions. Then you can pull them out for a quick meal, appetizer or snack any time! To freeze make as noted above through the step where you sprinkle the tops of the taquitos with salt. Place in a single layer, not touching each other and set in the freezer. After frozen, place in zip-top bag, foodsaver bag, or any other air tight container. To cook, preheat oven to 425. Place frozen taquitos on a baking sheet in a single layer and bake until edges are golden brown. (30 - 35 minutes)
Can be made with shredded chicken.
Cheddar cheese worked well.
Pulled pork worked well.
Let your imagination go wild.
I even made them with cheese and mash potatoes, served with sour cream.
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