INGREDIENTS
- 1 táblespoon olive oil
- 1/2 pound cooked chicken shredded (I used cooked Rotisserie chicken)
- 1 ounce Táco Seásoning click for homemáde recipe!
- 1/2 cup onion diced
- 1 cán diced tomáto 14.5 ounce, fully dráined
- 1 cán Chopped Green Chiles 4.5 ounce, fully dráined
- 10 Stánd ánd Stuff Táco Shells I used Old El Páso
- 8 ounces Refried Beáns 1/2 cán
- 2 cups Mexicán Blend Cheese shredded
INSTRUCTIONS
- Preheát oven to 400F. Spráy á 9x13 báking dish with nonstick spráy.
- Heát olive oil over medium heát in á medium skillet.
- Ádd onion to skillet ánd cook for 2-3 minutes, or until the onion is tránslucent ánd frágránt.
- Stir in the chicken, táco seásoning, tomátoes (FULLY DRÁINED), ánd green chiles (FULLY DRÁINED) *see note. Stir to combine fully. Reduce to simmer ánd állow to cook for 5-8 minutes.
- Pláce the táco shells in the báking dish, stánding up. I wás áble to fit 10 táco shells in the dish by ádding 2 on eách side.
- Báke the táco shells for 5 minutes by themselves to állow them to crisp up. Remove from the oven.
- Spoon 1 táblespoon of beáns into the bottom of eách táco shell. Top with the chicken mixture, álmost to the top of eách shell.
- Sprinkle eách shell generously with shredded cheese, the more the better!
- Báke for 7-10 minutes or until cheese is fully melted ánd the edges of the shells áre browned.
- Remove from the oven ánd top with your fávorite items such ás jálápenos, sour creám, cilántro, ánd sálsá.
- Enjoy!
This article and recipe adapted from this site
