Chicken Tacos Bake (Print Version)
# Ingredients:
01 -
8 ounces of refried beans.
02 -
2 cups of shredded cheese, Mexican blend.
03 -
10 taco shells, hard ones.
04 -
½ cup of onions, diced up.
05 -
½ pound of cooked chicken, shredded.
06 -
1 tablespoon of olive oil.
07 -
1 (14.5 oz) can of diced tomatoes, drained.
08 -
1 ounce packet of taco spices.
09 -
1 (4.5 oz) can of diced green chilies, drained.
10 -
Jalapeños if you like (optional).
11 -
Cilantro leaves fresh (optional).
12 -
Sour cream for topping (optional).
13 -
Salsa to add some kick (optional).
14 -
Lettuce that's been shredded (optional).
# Instructions:
01 -
Set your oven to 400°F. Coat a 9x13 pan with something so it doesn't stick.
02 -
Warm the oil in a skillet and cook onions till soft. Throw in the chicken, spices, tomatoes (drained), and chilies. Let it bubble for 5-8 minutes.
03 -
Arrange taco shells upright in the baking pan. Pop into the oven for 5 minutes to make them crunchy.
04 -
Spread a spoonful of beans at the bottom of each taco. Layer it with the chicken mix and sprinkle cheese on top.
05 -
Bake for 7 to 10 minutes until you see the cheese bubbling and shells golden. Put on toppings if you want.
# Notes:
01 -
Use rotisserie chicken to save time.
02 -
Tastes good in the fridge for up to 3 days.
03 -
Make it mild by skipping spicy ingredients.