Quick and Easy Chicken Tacos

Wow, these were so delicious and easy! Huge thank you to Becky from The Cookie Rookie for this Easy Oven Baked Spicy Chicken Tacos recipe!  I followed her recipe, almost exactly, taking out the components that made it spicy, and ended up with a milder version below.  I actually assembled it all during my baby's nap early in the day, covered it and put in the fridge until it was time to bake it for dinner.   

Ingredients:

1 tablespoon extra-virgin olive oil

½ pound cooked chicken, shredded-I grabbed a rotisserie chicken at the store and was good to go!

1 (1 ounce) packet Taco seasoning

½ medium yellow onion, diced

1-14.5oz can diced tomato, drained well (I try to always find the lower sodium versions)

1-4.5oz can chopped green chilies

10 Taco Shells-Becky from Cookie Rookie suggested Old El Paso Stand and Stuff Taco Shells in her post and they are amazing-no tipping over and making a huge mess.

8oz can Refried Beans (I couldn’t find an 8oz, so I simply used half of a readily available 16oz.

2 cups Mexican Four Cheese, shredded

Whatever toppings you would like-I used lettuce, and my husband also put sour cream and salsa on his.

Directions:

Preheat oven to 400.  Spray a 9x13 baking dish with nonstick spray and set aside.

Heat olive oil over medium heat in a skillet.

Add onion to skillet and cook for 2-3 minutes, or until translucent.

Stir in the chicken, taco seasoning, tomatoes and green chilies.  Stir to combine.

Reduce heat and simmer 5-8 minutes.

Place the taco shells in the baking dish, per the recipe, I was able to fit all 10 shells in, and they were secure and upright!

Spoon 1 tablespoon of beans into the bottom of each taco shell.  Fill remainder of each taco with the chicken mixture.

Sprinkle each taco generously with the shredded cheese,

Bake for 12-14 minutes or until cheese is fully melted.

Remove from oven, top with your favorites and serve!!