INGREDIENTS
- 8 oz. Refried Beans ½ can
- ½ c onion, diced
- ½ lb. cooked chicken, shredded (I used cooked Rotisserie chicken)
- 2 c Mexican Blend Cheese, shredded
- 10 Stand and Stuff Taco Shells I used Old El Paso
- 1 can of chopped green chiles 4.5 oz., fully drained
- 1 oz. Taco Seasoning click for a homemade recipe!
- Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!
- 1 can diced tomato 14.5 oz., fully drained
- 1 tbsp olive oil
INSTRUCTIONS
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Apply cooking spray to a 9×13-inch baking dish. Make sure to coat the entire bottom of the dish.
Place a skillet on the stove and turn the heat to medium.
Add olive oil and allow it to become hot.
Add onion into the hot skillet, then sauté for a few minutes until soft.
Add the tomatoes, chicken, taco seasonings, and green chilis. Stir everything until well incorporated.
Turn the heat down to low, then simmer the mixture for about 5 to 8 minutes.
Place the taco shells into the prepared baking dish and arrange them in a single layer.
Place the baking dish in the preheated oven and bake the taco shells for about 5 minutes.
Remove the taco shells from the oven.
Add 1 tbsp of beans to the bottom of each taco shell, then top each with the chicken mixture and shredded cheese.
Place the tacos in the preheated oven and bake for 10 minutes or until the cheese turns golden brown.
Remove the tacos from the oven.
Serve with your favorite toppings. Enjoy!
NOTES
Make sure to completely drain the tomatoes. Nutrition Facts: Calories: 233 kcal (12%) Carbohydrates: 15g (5%) Protein: 12g (24%) Fat: 13g (20%) Saturated Fat: 5g (31%) Cholesterol: 38mg (13%) Sodium: 610mg (27%) Potassium: 196mg (6%) Fiber: 3g (13%) Sugar: 2g (2%) Vitamin A: 515IU (10%) Vitamin C: 9.6mg (12%) Calcium: 188mg (19%) Iron: 1.6mg (9%)
