Baked Chicken Tacos (Print Version)

# Ingredients:

01 - 1/2 pound of cooked chicken, shredded.
02 - 1 tablespoon of olive oil.
03 - 1 ounce of taco seasoning mix.
04 - 1/2 cup of onions, finely chopped.
05 - 1 can (14.5 oz) of diced tomatoes, liquid drained.
06 - 1 can (4.5 oz) of green chiles, drained.
07 - 10 crispy taco shells.
08 - 2 cups of shredded cheese (Mexican blend).
09 - 8 ounces of refried beans.
10 - Optional: Jalapeño slices.
11 - Optional: Fresh cilantro.
12 - Optional: Salsa.
13 - Optional: Sour cream.
14 - Optional: Shredded lettuce.

# Instructions:

01 - Set your oven to 400°F and coat a 9x13 pan with nonstick spray.
02 - Heat oil in a pan and sauté onions until soft. Stir in chicken, seasoning, tomatoes, and green chiles. Let it simmer around 5-8 minutes.
03 - Place taco shells upright in the pan. Bake them for 5 minutes to firm up.
04 - Spread 1 tablespoon of beans inside each shell. Add chicken filling and sprinkle with cheese.
05 - Bake for 7-10 minutes until cheese is bubbly and shells are golden. Add your favorite toppings, if you want.

# Notes:

01 - Rotisserie chicken makes this quicker to prepare.
02 - Stays fresh in the fridge for up to 3 days.
03 - Spicy ingredients can be left out to adjust the heat.

Back