By Danielle Nieman
– 1 Box of Taquitos – Mexican Style Cheese – Enchilada Sauce
– Lettuce – Tomatoes – Red Onions, diced. – Cilantro, chopped. – Sliced Avocados – Sour Cream
Apply non-stick cooking spray to the baking dish and place the taquitos down in the pan. Bake them for 10 minutes at 400 degrees F. After the taquitos have baked, pour 2 cups of enchilada sauce over the taquitos.
Next, sprinkle the Mexican blend cheese on top, about 12 ounces.
Put the lazy enchiladas back in the oven to bake for another 10 minutes.
Chop the fresh ingredients while the taquito enchiladas are baking. I also served this dish with Spanish Rice-A-Roni.
Serve the enchiladas warm from the oven. Add the fresh ingredients on top.