Ingredients
- 1 Tbsp olive oil
- ½ lb cooked shredded chicken (rotisserie works great)
- ½ cup diced onion
- 1 oz taco seasoning packet
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (4.5 oz) green chiles, drained
- 8–10 hard taco shells
- 8 oz refried beans (½ can)
- 2 cups shredded Mexican blend cheese
Instructions
1. Preheat oven to 400 °F (200 °C). Lightly spray a 9×13″ dish with nonstick spray.
2. In a skillet, heat olive oil, then sauté onion for 2–3 min until soft.
3. Add shredded chicken, taco seasoning, diced tomatoes, and green chiles. Stir and cook 5–8 min.
4. Arrange taco shells upright in the dish; bake shells empty for 5 min to crisp.
5. Remove shells; spread ~1 Tbsp refried beans in each. Spoon chicken mixture on top.
6. Sprinkle cheese over each taco.
7. Bake 7–10 min more, until cheese melts and edges begin to brown.
8. Top with favorites like lettuce, salsa, sour cream, jalapeños or cilantro. Serve immediately.
Notes
These tacos are great with rotisserie chicken—no cooking required! Customize toppings: lettuce, cilantro, jalapeños, sour cream, jalapeños. Store filling and shells separately; reheat tacos in oven or air fryer so shells stay crisp.
- Prep Time: 10M
- Cook Time: 15M
- Category: Dinner
- Method: Bake
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 226
- Sugar: 3g
- Sodium: 607mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 38mg