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1 tablespoon olive oil
500gr cooked chicken shredded (I used cooked Rotisserie chicken)
1 -2 Tbls Taco Seasoning
1 cup onion diced
1 can diced tomato, fully drained
1-2 Chopped Green Chili (optional) I used 1 pepper from can ( serano cili)
10 Taco Shells
Refried Beans 1/2 can I also use canned kidney beans
2 cups Mexican Blend Cheese shredded
Toppings such as sliced Jalapenos, sour cream or Greek yogurt, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!
Preheat oven to 200C. 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) Stir to combine . 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,
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.