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Baked Chicken Tacos 🌮 INGREDIENTS • 1 tbsp olive oil • 1/2 lb cooked chicken shredded (I used cooked Rotisserie chicken) • 1 oz taco seasoning • 1/2 cup diced onion • 1 can diced tomato 14.5 ounce, fully drained • 1 can (4.5 oz) chopped green Chiles drained • 10 stand & stuff taco shells - Old El Paso • 8 ounces refried Beans - 1/2 can • 2 cups Mexican blend cheese shreddedi • 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 9x13 baking dish with nonstick spray. • Heat olive oil over medium heat in a medium skillet. 1 tablespoon olive oil • Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant. 1/2 cup onion • 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. 1/2 pound cooked chicken, 1 ounce Taco Seasoning, 1 can diced tomato, 1 can Chopped Green Chiles • 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. 10 Stand and Stuff Taco Shells • 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. 8 ounces Refried Beans • Sprinkle each shell generously with shredded cheese, the more the better! 2 cups Mexican Blend Cheese • 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. Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings! @FoodAndRecipesWithCherokee 🦉