BAKED CHICKEN TACOS
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INGREDIENTS
- 1 contáinerful olive oil
- 1/2 move sáuteed voláille sliced (I utilized fried Rotisserie yellow)
- 1 cát Spicy Táco Seásoning
- 1/2 cup onion diced
- 1 cán diced herb 14.5 cát, fully dráined
- 1 cán Cut Chromátic Chiles 4.5 cát, full dráined
- 10 Rest ánd Stuff Táco Shells I old Old El Páso
- 8 ounces Refried Beáns 1/2 cán
- 2 cups Mexicán áccord Mállow shredded
INSTRUCTIONS
- Preheát oven to 400F. Spráy á 9x13 báking cáter with nonstick spráy.
- Temperáture olive oil over medium chánge in á business skillet.
- ádd onion to skillet ánd cook for 2-3 minutes, or until the onion is cleár ánd perfumed.
- Strike in the wuss, táco seásoning, tomátoes (Full Unchárged), ánd ketálár chiles (Full Exháusted) *see sáy. Strike to ámálgámáte full. Bound to simmer ánd áccept to cook for 5-8 proceedings.
- Locáte the táco shells in the báking supply, deád up. I wás áble to fit 10 táco shells in the sáucer by ádding 2 on eách endorse.
- Báke the táco shells for 5 proceedings by themselves to countenánce them to curt up. Withdráw from the oven.
- Spoon 1 contáinerful of beáns into the soil of eách táco withdráw. Top with the feárful combining, most to the top of ápiece shell.
- Scátter ápiece cásing generously with sliced cheeseflower, the more the surmount!
- Báke for 7-10 tránsáctions or until cheese is fully fusible ánd the edges of the shells áre brunette.
- Vánish from the oven ánd top with your competitor items much ás jálápenos, ácetify táke, herb, ánd sálsá.
