Baked Chicken Tacos Recipe - The Cookie Rookie

Ingredients

• ▢ 1 tablespoon olive oil
  
• ▢ 1/2 pound cooked chicken shredded (I used cooked Rotisserie chicken)
  
• ▢ 1 ounce taco seasoning
  
• ▢ 1/2 cup onion diced
  
• ▢ 1 can diced tomato 14.5 ounce, fully drained
  
• ▢ 1 can Chopped Green Chiles 4.5 ounce, fully drained
  
• ▢ 10 Stand and Stuff Taco Shells I used Old El Paso
  
• ▢ 8 ounces refried beans 1/2 can
  
• ▢ 2 cups Mexican Blend Cheese shredded
  
• ▢ Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!
  
  

Instructions

• Preheat oven to 400F. Spray a 9×13 baking dish with nonstick spray.
  
• Heat olive oil over medium heat in a medium skillet.
  
• Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
  
• Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), and green chiles (FULLY  DRAINED) *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
  
• Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
  
• Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
  
• Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
  
• Sprinkle each shell generously with shredded cheese, the more the better!
  
• Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.
  
• Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.