These are meant to be eaten soon after taking out of the oven. If you have leftovers, remove the filling and use fresh taco shells for reheating.
1 Tablespoon vegetable or olive oil
1/2 pound cooked chicken, shredded
1 packet Taco Seasoning
1/2 cup onion, diced (or onion powder)
1 (14.5 ounce) can petite diced tomato, drained
1 (4.5 ounce) can chopped Green Chilies
10 Old El Paso Stand and Stuff Taco Shells
1 (16 ounce) can Refried Beans
2 cups Mexican Blend Cheese, shredded
Desired toppings: sliced Jalapenos, sour cream, salsa, chopped cilantro and/or shredded lettuce
Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray and set aside.
Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 5-7 minutes, or until the onion is translucent and fragrant. Or use onion powder instead, maybe 1/2 teaspoon.
Stir in the cooked shredded chicken, taco seasoning, tomatoes, and green chilies. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes, or longer.
1/2 cup onion, diced (or onion powder)
1 (14.5 ounce) can petite diced tomato, drained
1 (4.5 ounce) can chopped Green Chilies
10 Old El Paso Stand and Stuff Taco Shells
1 (16 ounce) can Refried Beans
2 cups Mexican Blend Cheese, shredded
Desired toppings: sliced Jalapenos, sour cream, salsa, chopped cilantro and/or shredded lettuce
Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray and set aside.
Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 5-7 minutes, or until the onion is translucent and fragrant. Or use onion powder instead, maybe 1/2 teaspoon.
Stir in the cooked shredded chicken, taco seasoning, tomatoes, and green chilies. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes, or longer.
Put the refried beans in a small bowl and microwave 1-2 minutes to warm. Stir after heating them, it will be easier to spoon them into taco shells.
Place the taco shells in the baking dish, standing up. You can fit 10-12 taco shells in the dish. Spoon about 1 Tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese.
Bake for 8-12 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
