Baked Chicken Tacos (Print Version)
# Ingredients:
01 -
½ cup chopped onion.
02 -
1 tablespoon olive oil.
03 -
½ pound cooked chicken, shredded.
04 -
1 ounce seasoning for tacos.
05 -
1 (4.5 oz) can diced green chiles, drained.
06 -
1 (14.5 oz) can drained diced tomatoes.
07 -
8 ounces of refried beans.
08 -
10 crunchy taco shells.
09 -
2 cups of mixed shredded Mexican cheese.
10 -
Sour cream (if you want).
11 -
Fresh cilantro (optional).
12 -
Salsa (optional topping).
13 -
Shredded lettuce (extra topping).
14 -
Jalapeños (only if you'd like).
# Instructions:
01 -
Turn oven on to 400°F. Lightly coat a 9x13 pan with cooking spray.
02 -
Warm oil in a skillet and sauté the onions until soft. Toss in the chicken, seasoning, chiles, and drained tomatoes. Let it cook on low heat for 5-8 minutes.
03 -
Arrange taco shells standing up in the baking dish. Pop them in the oven for 5 minutes to toast lightly.
04 -
Spoon a layer of beans into each shell. Stack the chicken mix over it and sprinkle cheese on top.
05 -
Put the dish in the oven for 7-10 minutes. Wait until the cheese melts nicely and the shells become golden. Add toppings of your choice before eating.
# Notes:
01 -
Rotisserie chicken makes this super quick.
02 -
Stores well in the fridge for up to 3 days.
03 -
Make it less spicy by skipping certain ingredients.