I also had thought of the quesadillas. You could put them together ahead of time and then pop them in the oven, cut them with a pizza wheel in triangle slices (like a pizza) and put them on the buffet. You can even leave them on a nice sheet pan that you bake them in and when you cut them scatter the triangles around the pan, sprinkle with some fresh herbs and have a ramekin of salsa on the sheet pan - it will look like Christmas with the green herbs and red salsa!
I’ve done quesadillas many times for a buffet. Make some fresh guacamole, salsa fresca and sour cream for the side.
I just did a batch! They are great, I’m so proud of myself. So much better than the frozen. I used the 5 inch “street” version of tortillas. Rolling them is so fast and easy. I’ve decided I’m just going to refrigerate the mix, and do it on the day off instead. It will hardly take anytime at all, and I’d rather not screw it up freezing them all, then reheating.
I bought some Baja sauce from Kroger and I’ll make my own avocado dip to use, also.
I do have this one batch that I’ll have to freeze now, but that’s ok…it will let me know if I can do it that way moving forward. I have tons of filling left, so that’s good!
I also made my first rum cake. Can’t wait to see how that tastes on Christmas.
Can you share what your “filling” is - in detail - like the recipe?? 
And did you bake them? Or are you not baking them yet?
I want to visualize exactly how to do this - we are having friends over Sunday and I was thinking Mexican. I might just do enchiladas but I’d consider another dish too.
My son just got home and had a few and said I “killed”it. So I guess that’s a young adult stamp of approval.
@abaskat…here you go.
Ingredients for 16 Taquitos. (I basically tripled it and I still have lots of yummy filling left)
1/2 medium yellow onion, diced
1 red bell pepper
1 4 oz. can jalapeño peppers, diced kind
2 lbs cooked chicken, shredded (I boiled my chicken breasts)
1/2 cup canned corn kernels, drained
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt ( after I finished with the mixture, I added more salt to my liking)
2 8 oz. bag Shredded cheese…I purchased the Mexican style.
16 6” tortillas (I used the street ones, 5”)
Instructions:
- Preheat oven to 450.
- Heat oil in a large skillet over medium-high heat. Sauté red bell pepper and onion until translucent and soft, about 7 minutes. Transfer to large mixing bowl.
- Add the drained jalapeños, corn, chili powder, paprika and salt to mixing bowl. Stir in shredded chicken until all mixed.
- Add cheese to mixture, depending on how cheesy you want it. At least one bag.
- Spoon 3 Tablespoons of mixture onto tortilla in a single line about 1/3 from the edge. Roll tightly and press a little with the seam down to hold it. Or you can use a toothpick. I found they held fine without. I googled “how to roll a Taquito and found a 45 second YouTube that was very helpful. It was by Manitobachicken. Y
- Place on cookie sheet. I used parchment paper on my cookie pan, in lieu of a greased one. I would recommend that.
- Brush the tops and sides with oil. This really lightly browned them.
- Bake for 20 minutes. I baked this first batch at 15 and they were fine, 20 would have been good, but I’d check to make sure they aren’t burning.
Good luck. Once I YouTubed how to fold one, it went really fast. These would be a nice accompaniment to your enchiladas. I think this is my new appetizer,
Sorry this is late for you @conmama, I have made taquitos for my all of my kids’ sporting and team events because they are fast once I have them in the freezer. I make them occasionally for my family when they want them.
- You just make your taco meat in any manner. (ex: for ground beef, I use finely chopped onions, cilantro, etc.-spice up with whatever you use for taco seasoning [McCormick seasoning works] ; I also add small cuts of potatoes, then I cook the meat "mixture" in a cast iron pan-little olive oil- until the meat is just cooked).
- Buy good, soft, corn tortillas that don't fall apart easily, and preheat them so that they don't "rip" easily and can be rolled. (On my stovetop grill, I preheat for less than~10 seconds on each side, just so that they "roll" without tearing.)
- Put a little of your meat "mixture" in each tortilla.
- Roll the taquito well and "toothpick" the taquito to hold it together. This is when I usually cook them but if you need to freeze them, freeze them uncooked.
- Placing a "dozen" together, ziplock bags work.
- Defrost a little, and fry them in a cast iron skillet, constantly turning them (metal tongs). You should be able to take out the toothpick out after the first turn.
- Have your sides (sour cream, guac, salsa, cheese) **on the side** because if you pre-add anything, your tacos will get cold or soggy. Hope I'm not missing any steps!
Thanks @aunt bea. When I make ones with ground beef, I’ll remember your recipe. I know hamburger can make the dough a bit soggier.
@conmama THANK YOU for taking the time to post the recipe. I will try sometime!
@conmama, any meat will work. If I use ground beef, I get the most lean meat possible. The liquid is absorbed by the potatoes 
My mom used flank steak. Originally she used the meat as a soup base. Later she baked in a cooking bag. The meat is then shredded & long beef strips rolled in warmed corn tortilla. Toothpicks 2-3 together, works best in fry pan with hot oil. When mom tried to use less oil she ended up with the taquitoo soaking in oil and being greasy. I used a foil lined baking sheet with wire roasting rack so that they are propped up and drain while I finish and they wait in a warm oven.
As mentioned above place rolled taquitos in ziplock bag while waiting to fry. It keeps them from drying out
I will braise a chuck roast with onion, cilantro, and plenty of salt and use the meat for shredded beef tacos or taquitos. I also make a meatless version of taquitos filled with rajas of poblano chiles sautéed with onions and tomatoes and queso fresco.
I served on Christmas Eve and Christmas to different guests. Lots of ravings! A winner for sure. I served with homemade guacamole and Baja dipping sauce from the grocery store.