Cheesy Taquito Enchilada Casserole takes a box of frozen taquitos and turns them into a hearty, saucy dinner with creamy refried beans, green or red enchilada sauce, melted cheddar cheese, and all your favorite Mexican-inspired toppings. It’s an easy weeknight meal that skips the rolling, stuffing, and general kitchen nonsense. Just layer, bake, and pile on the toppings!

Cheesy Taquito Enchilada Casserole is an easy dinner using frozen taquitos over a layer of creamy beans.

Why You’ll Love This Recipe

Easy prep: A few simple ingredients and just minutes of hands-on work.
Big enchilada flavor: Green or red enchilada sauce, refried beans, and sharp cheddar bring plenty of flavor without making you roll a single tortilla.
Customizable toppings: Sour cream, guacamole, salsa, cilantro, and green onions let everyone build their perfect plate.
Comfort food made simple: Frozen taquitos do most of the heavy lifting. Honestly, we appreciate a dinner that pulls its weight.

An easy dinner with big flavor, gooey cheese, and customizable toppings.

How to Make Cheesy Taquito Enchilada Casserole

Prepare the bean mixture. Preheat the oven to 350°F. Then, in a medium bowl, stir together the refried beans, softened cream cheese, and half of the shredded cheddar cheese.
Layer the casserole. Next, spread the bean mixture evenly across the bottom of a 9×13-inch baking dish, and arrange the frozen taquitos in a single, even layer over the beans.
Choose your enchilada sauce: Let’s go deep: green enchilada sauce is my pick for chicken taquitos, while red enchilada sauce pairs beautifully with beef taquitos. Of course, there are no Enchilada Sauce Police around here, so use whichever you prefer! Then, pour both cans of enchilada sauce evenly over the taquitos, and sprinkle with the remaining cheddar cheese and the sliced black olives.
Bake uncovered for about 35 minutes, or until the casserole is hot and bubbly and the taquitos are heated through.
Add the toppings. Let the casserole rest for a few minutes, then serve with sour cream, guacamole, chopped cilantro, sliced green onions, pico de gallo, or salsa. Toppings are optional, however, so if you’re feeling topping-free, I’m not judging.

Pro Tips

Keep the taquitos frozen. There’s no need to thaw them first. One less thing to remember is always a win.
Shred your own cheese. Freshly shredded cheddar melts beautifully. Pre-shredded cheese works, too, if convenience wins the argument.
Enchilada sauce: Two 10-ounce cans add plenty of saucy flavor. I recommend green enchilada sauce for chicken taquitos and red enchilada sauce for beef taquitos.
Have toppings ready. The casserole is rich and cheesy, so fresh salsa, pico de gallo, and cilantro add a nice contrast.
Check the center. Taquitos can vary by brand and filling. Make sure the center is piping hot before serving, following the package’s food-safety directions. I used Goya’s chicken taquitos and they turned out perfect!

Make Cheesy Taquito Enchilada Casserole Your Own

Switch the filling: Use chicken, beef, or another variety of frozen taquitos. Goya’s worked perfect for this recipe.
Change the sauce: Red enchilada sauce gives the casserole a classic flavor, while green enchilada sauce offers a different twist; more tangy or zesty. Or, slap that apron on and make your own Easy Green Enchilada Sauce. After all, you’re already in the kitchen.
Add a little heat: Choose spicy taquitos or sprinkle sliced jalapeños over the top before baking.
Bring on the toppings: Diced tomatoes, avocado, pickled jalapeños, and shredded lettuce are all welcome at this party. Don’t forget sour cream, guacamole, or salsa, too.

Storing and Reheating Leftovers

Store leftover casserole in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave until steaming hot, or warm larger portions in a 350°F oven, covered, until heated through.

Search the Site for More Recipes

Craving more easy dinners? Search SweetOrdeal.com for casseroles, Mexican-inspired recipes, chicken dinners, beef recipes, and other simple meals that keep weeknight cooking manageable.

Cheesy Taquito Enchilada Casserole uses frozen taquitos, refried beans, cream cheese, and enchilada sauce. Super easy and very delicious.

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Cheesy Taquito Enchilada Casserole

Frozen taquitos get a delicious makeover in this easy Cheesy Taquito Enchilada Casserole layered with creamy refried beans, enchilada sauce, cheddar cheese, and black olives. Bake until hot and bubbly, then finish with your favorite toppings for a fuss-free family dinner.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Mexican

Keyword: 13 x 9, easy dinner, one pan

Servings:

Calories: 212kcal

Author: Sweet Ordeal

Ingredients

16 oz. can refried beans
4 oz. cream cheese, softened
8 oz. sharp cheddar cheese, shredded and divided in half
21 oz. box frozen taquitos, any flavor
2 – 10 oz. cans enchilada sauce, red or green
1/4 cup sliced black olives, drained
Optional toppings: sour cream, guacamole, cilantro, pico de gallo, salsa, sliced green onions, etc.

Instructions

Preheat the oven to 350°F.
In a medium bowl, stir together the refried beans, softened cream cheese, and half the shredded cheddar cheese. Spread the bean mixture evenly across the bottom of a 9×13-inch baking dish.
Arrange the frozen taquitos in a single, even layer over the beans. Pour both cans of enchilada sauce evenly over the taquitos.
Sprinkle top with the remaining cheddar cheese and the sliced black olives.
Bake uncovered for about 35 minutes, or until the casserole is hot and bubbly and the taquitos are heated through. Let the casserole rest for a few minutes, then serve with optional toppings. Enjoy!