Friday, July 1, 2022

Cooking with Rod


By Rod Cohenour

Having grown up in New Mexico, it stands to reason that any type of Mexican food for me will always be my number one choice.

One of the issues with Mexican food though is that many of the dishes require extended preparation and cooking time. This dish, however, is simple, easy to prepare, and totally foolproof. It lends itself well to experimentation with different ingredients although this combination is definitely my favorite.

Try the dish, I think you'll find it to be your favorite as well.

Adios and Muy Bueno,

Rodrigo's Easy Southwest Chicken Enchiladas


  • Butter flavored pan spray
  • 2 pkgs DelMex Frozen White Meat Chicken Corn Taquitos
  • 1 can (28 oz) Los Palmas Green Chile Enchilada Sauce
  • 1 can (10.5 oz) Rotel tomatoes with green Chiles (include liquid)
  • 1 can (7 oz) chopped green Chiles (include liquid)
  • 1 brick Velveeta (32 oz) brick
  • 1 pkg. 8 oz cream cheese (room temperature)
  • 2 cups Fiesta Blend shredded cheese
  • 2 cups Pico de Gallo
  • Sour cream
  • Green onions, tops and bulb sliced in small pieces (for garnish)


    1. Spray a large baking sheet (with a deep edge) with butter-flavored spray. Arrange Taquitos on baking sheet, fitting so as to fill the dish. Spray the tops of the Taquitos. Bake according to package directions.
    2. While Taquitos bake, melt the Velveeta cheese. Then whisk together enchilada sauce, Rotel, green Chiles and cream cheese. Whisk to blend well. Add to the melted Velveeta and heat, stirring constantly to prevent scorching. This is your enchilada sauce.
    3. Remove Taquitos from oven. Top with blended enchilada cheese sauce. Add shredded cheese before returning to the oven. Let heat through while shredded cheese topping browns nicely.
    4. Prepare dish for serving by garnishing Taquito-enchiladas with sour cream, Pico de Gallo, and green onions.

Serves 8 to 10 with refritos or pintos or black beans, Mexican Rice, a crisp salad and Tostitos.

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