A delightful twist on a classic Mexican-inspired dish, combining the flavors of taquitos and enchiladas in a convenient casserole format.
Preheat your oven to 375°F.
Preheating ensures even cooking from the start.
Spread a third of the enchilada sauce evenly over the bottom of a greased baking dish.
Use a spatula to spread the sauce evenly for consistent flavor.
Arrange half of the taquitos over the sauce in a single layer.
Ensure the taquitos are evenly spaced for uniform baking.
Spread the refried beans over the taquitos evenly.
Warm the beans slightly to make spreading easier.
Mix the green and red onions in a bowl.
Mixing the onions beforehand ensures even distribution.
Layer another third of the enchilada sauce, half of the onion mixture, and half of the shredded cheese over the beans.
Layering in this order helps the flavors meld together.
Top with the remaining taquitos and pour the rest of the enchilada sauce over them.
Ensure the taquitos are well-coated with sauce to prevent drying out.
Cover the dish with aluminum foil and bake for 20 minutes.
Covering the dish traps steam, ensuring the taquitos heat through.
Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for an additional 5 minutes.
Baking uncovered allows the cheese to melt and brown slightly.
Garnish with sliced black olives and a dollop of sour cream before serving.
Add a sprinkle of chopped green onions for extra color and flavor.
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