1 can Chopped Green Chiles 4.5 ounce, fully drained
10 Stand and Stuff Taco Shells, Old El Paso or other
8 ounces Refried Beans 1/2 can
2 cups Mexican Blend Cheese shredded
Be ready to finish off with sliced jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce or any of your favorite taco toppings!
Preheat oven to 400F. Spray a 9×13 baking dish with nonstick spray.
Heat olive oil over medium heat in a medium skillet.
Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), and green chiles (FULLY DRAINED) *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
Place the taco shells in the baking dish (disposable pan, for a Food Tiding), standing up. Typically, you can fit 10+ taco shells in the dish by adding 2 on each side.
Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
Spoon 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, the more the better!
Bake for 7-10 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. Adding toppers on the side for a Food Tiding will be easy, colorful & much appreciated.
HOW DO YOU KEEP THE SHELLS FROM GETTING SOGGY ON THESE CHICKEN TACOS?
Here are some troubleshooting tips:
Bake the shells for 5 minutes on their own before stuffing them with all the delicious toppings and cooking all the way. This way they have the chance to really crisp up on their own before you get started.
Make sure refried beans are the bottom layer, creating a bit of a barrier between the chicken mixture and the shell. The shells are bound to be less crispy on the bottom than they are at the top, and that’s just part of what happens when you bake them, but they SHOULD NOT break or be soggy.
The other truly important step is FULLY DRAINING the tomatoes and green chiles before adding into the chicken mixture. It’s recommended that you first drain, then letting sit over a bowl in a strainer for about 5 minutes to make sure they drain all the way. This will help to keep the shells crispy, so important!