Baked Chicken Tacos (Printable Version)

# What You'll Need:

01 - 1 ounce taco seasoning mix.
02 - 8 ounces of refried beans.
03 - 1 tablespoon of olive oil.
04 - 10 crunchy taco shells.
05 - ½ cup chopped onions.
06 - ½ pound of cooked, shredded chicken.
07 - 2 cups of shredded Mexican-style cheese.
08 - 1 (14.5 oz) can of diced tomatoes, well-drained.
09 - 1 (4.5 oz) can of drained diced green chilies.
10 - Chopped fresh cilantro (if you like).
11 - Salsa (if wanted).
12 - Sour cream (optional).
13 - Grated lettuce (optional).
14 - Sliced jalapeños (optional).

# Preparation Steps:

01 - Set oven to 400°F. Coat a 9x13 baking dish with cooking spray.
02 - Heat the oil in a pan. Stir in onions until soft. Add chicken, taco mix, chiles, and tomatoes. Let it simmer for 5-8 minutes.
03 - Place the taco shells upright in your dish. Pop them in the oven for 5 minutes to toast them lightly.
04 - Spread some beans at the bottom of each shell. Add the chicken mix, and then sprinkle cheese on top.
05 - Bake everything for 7-10 minutes. Serve with toppings if you'd like.

# Additional Tips:

01 - Using a rotisserie chicken makes this easier.
02 - Store leftovers in the fridge for up to 3 days.
03 - Adjust the heat by skipping certain ingredients.

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