Freeze unbaked taquitos in a single layer on a cookie sheet until frozen solid. Remove them from the cookie sheet and place in a resealable freezer plastic bag. Freeze for up to 2 months. When ready to serve, bake frozen taquitos 2 to 3 minutes longer.
Warming the corn tortillas and wrapping them in a towel before rolling makes them soft and pliable, ensuring that the tortillas won’t crack when rolled.
You might like to try Yoplait® yogurt in this creamy avocado dip to serve on the taquitos.