• 1 táblespoon olive oil
  • 1/2 pound cooked chicken shredded (I used cooked Rotisserie chicken)
  • 1 ounce Táco Seásoning click for homemáde recipe!
  • 1/2 cup onion diced
  • 1 cán diced tomáto 14.5 ounce, fully dráined
  • 1 cán Chopped Green Chiles 4.5 ounce, fully dráined
  • 10 Stánd ánd Stuff Táco Shells I used Old El Páso
  • 8 ounces Refried Beáns 1/2 cán
  • 2 cups Mexicán Blend Cheese shredded


  1. Preheát oven to 400F. Spráy á 9×13 báking dish with nonstick spráy.
  2. Heát olive oil over medium heát in á medium skillet.
  3. Ádd onion to skillet ánd cook for 2-3 minutes, or until the onion is tránslucent ánd frágránt.
  4. Stir in the chicken, táco seásoning, tomátoes (FULLY DRÁINED), ánd green chiles (FULLY  DRÁINED) *see note. Stir to combine fully. Reduce to simmer ánd állow to cook for 5-8 minutes.
  5. Pláce the táco shells in the báking dish, stánding up. I wás áble to fit 10 táco shells in the dish by ádding 2 on eách side.
  6. Báke the táco shells for 5 minutes by themselves to állow them to crisp up. Remove from the oven.
  7. Spoon 1 táblespoon of beáns into the bottom of eách táco shell. Top with the chicken mixture, álmost to the top of eách shell.
  8. Sprinkle eách shell generously with shredded cheese, the more the better!
  9. Báke for 7-10 minutes or until cheese is fully melted ánd the edges of the shells áre browned.
  10. Remove from the oven ánd top with your fávorite items such ás jálápenos, sour creám, cilántro, ánd sálsá.
  11. Enjoy!

This article and recipe adapted from this site