Leftover fully cooked Carnitas meatabout 1/2 to 1 pound
1 1/2cupscheeseshredded (I used a Colby and Monterrey Jack Cheese)
Preheat the oven to 350 degrees before you start.
Using a large baking sheet, cover it with a piece of parchment paper. This prevents the cheese from sticking to the pan. Don't skip this part.
Place six circles of shredded cheese, roughly about 1/4 cup cheese in each circle.
Add the precooked shredded meat onto the uncooked cheese.
Bake it at 350 degrees for about 15 to 20 minutes. If the cheese bakes too long, it will be extra crunchy. If the cheese bakes to little, it won't form a shell properly. You want to make sure the cheese is somewhat brown on the outsides and bubbly in the center. This is the best way I can explain it.
Once the cheese is bubbly in the center and brown on the outside, remove the baking sheet from the oven. Use an oven mitt to hold one side of the hot baking tray and use a spatula to roll the taquitos into shape. You can roll them as I've done or you can just fold them once to make a taco shell. Whichever is easiest for you. You will need to do this while it's still hot from the oven. If you wait too long to shape the taquitos, they will harden and stay the shape they were when they cooled down. They definitely stick together and they aren't gooey like you think they would be. They do have a nice shape and a stronghold that really does hold the meat in place. The meat cooks along with the shell at the same time!