Baked Chicken Tacos (Print Version)

# Ingredients:

01 - 1/2 pound of cooked chicken, shredded.
02 - 1 tablespoon of olive oil.
03 - A small can (4.5 oz) of diced green chiles, drained.
04 - 10 crunchy taco shells.
05 - A packet (1 oz) of taco seasoning.
06 - 1/2 cup of onion, finely diced.
07 - 1 can of diced tomatoes (14.5 oz), drained.
08 - 2 cups of shredded Mexican-style cheese.
09 - 8 oz of refried beans.
10 - Jalapeño slices (optional).
11 - Cilantro leaves (optional).
12 - Sour cream, if you'd like.
13 - Shredded lettuce (optional).
14 - Salsa, if needed.

# Instructions:

01 - Set your oven to 400°F and coat a large 9x13 pan with cooking spray.
02 - Heat olive oil in a skillet, toss in the onion, and cook until soft. Stir in chicken, taco mix, tomatoes, and green chiles. Let it simmer for about 5-8 minutes.
03 - Place taco shells upright in the pan and pop them in the oven for 5 minutes to make them crispy.
04 - Spread a spoonful of beans in each shell. Pile on the chicken mix and sprinkle with cheese.
05 - Bake for 7-10 minutes, just until the cheese melts and the shells get golden. Add any toppings you like.

# Notes:

01 - Pre-cooked chicken like rotisserie makes this quick.
02 - Stays good up to 3 days in the fridge.
03 - Adjust the heat level by skipping spicy stuff.