Cheesy Taquito Bake

1. 1

   Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray, then set it aside.

2. 2

   In a large bowl, stir together enchilada sauce, beans, corn, rice, bell pepper, red onion, cream, taco seasoning, salt, paprika, cumin, and 3 cups shredded cheese until well combined.

3. 3

   Spread the mixture into the prepared baking dish in an even layer. Arrange taquitos evenly over the rice mixture.

4. 4

   Bake in the preheated oven until the taquitos are crispy and the rice mixture is bubbling, about 40 minutes.

5. 5

   Meanwhile, whisk together sour cream, lime juice, and pickling liquid in a small bowl until smooth. Set aside, uncovered, at room temperature until ready to serve.

6. 6

   Remove the baking dish from the oven, and sprinkle evenly with the remaining cheese. Top evenly with jalapeño slices. Bake at 375 degrees F (190 degrees C) until the cheese is melted, about 8 minutes more.

7. 7

   Let stand for 10 minutes. Top evenly with cilantro leaves. Drizzle each serving with jalapeño crema. Recipe developed by Amanda Stanfield

• Calories 904.65 kcal High
• Protein 27.99 g Good Source
• Carbs 76.63 g Moderate
• Total Fat 54.64 g High
• Saturated Fat 18.53 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 88.66 mg High
• Sodium 1517.07 mg High
• Fiber 7.47 g Good Source
• Sugar 9.68 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 583.38 mg Good Source
• Iron 4.2 mg Good Source
• Potassium 315.55 mg Low Source
• Vitamin A 422.24 mcg_rae Good Source
• Vitamin C 32.27 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Onions 🧅