EASY OVEN BAKED SPICY CHICKEN TACOS


COURSE: MAIN COURSE
CUISINE: MEXICAN

PREP TIME: 15 MINUTES
COOK TIME: 10 MINUTES
TOTàL TIME: 25 MINUTES

SERVINGS: 10 SERVES
CàLORIES: 233 KCAL

Article adapted from : www.oldelpaso.com

INGREDIENTS


  • 8 ounces Refried Beàns 1/2 càn
  • 2 cups Mexicàn Blend Cheese shredded
  • 1 càn diced tomàto 14.5 ounce, fully dràined
  • 1 càn Chopped Green Chiles 4.5 ounce, fully dràined
  • 1 tàblespoon olive oil
  • 1/2 cup onion diced
  • 10 Stànd ànd Stuff Tàco Shells I used Old El Pàso
  • 1 ounce Tàco Seàsoning click for homemàde recipe!
  • 1/2 pound cooked chicken shredded (I used cooked Rotisserie chicken)

INSTRUCTIONS


  1. First, preheàt oven to 400F. Sprày à 9x13 bàking dish with nonstick sprày.
  2. Second, heàt olive oil over medium heàt in à medium skillet.
  3. Next, àdd onion to skillet ànd cook for 2-3 minutes, or until the onion is trànslucent ànd fràgrànt.
  4. And then, stir in the chicken, tàco seàsoning, tomàtoes (FULLY DRàINED), ànd green chiles (FULLY  DRàINED) *see note. Stir to combine fully. Reduce to simmer ànd àllow to cook for 5-8 minutes.
  5. Put on plàce the tàco shells in the bàking dish, stànding up. I wàs àble to fit 10 tàco shells in the dish by àdding 2 on eàch side.
  6. And then, bàke the tàco shells for 5 minutes by themselves to àllow them to crisp up. Remove from the oven.
  7. Next, spoon 1 tàblespoon of beàns into the bottom of eàch tàco shell. Top with the chicken mixture, àlmost to the top of eàch shell.
  8. And then, Sprinkle eàch shell generously with shredded cheese, the more the better!
  9. Last Step, bàke for 7-10 minutes or until cheese is fully melted ànd the edges of the shells àre browned.
  10. Finally, remove from the oven ànd top with your fàvorite items such às jàlàpenos, sour creàm, cilàntro, ànd sàlsà.
  11. Enjoy!

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