Turn a rotisserie chicken into a party for 10 with these cheese and bean-stuffed tacos. Serve at the beach or in the backyard, with enough Corona™ Light to go around.
Ingredients
- 10 Old El Paso™ Stand ‘N Stuff™ taco shells (one 4.7 oz package)
- 2 1/2 cups shredded deli rotisserie chicken
- 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
- 1/4 cup water
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 can (16 oz) Old El Paso™ refried beans
- 1 1/4 cups shredded Mexican cheese blend (5 oz)
- 1 cup prepared guacamole
- 1 cup halved grape tomatoes
- 1/4 cup sliced green onions
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Directions
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
- In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
- To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with guacamole, tomatoes and green onions.
Easy Oven Baked Chicken Tacos
Turn a rotisserie chicken into a party for 10 with these cheese and bean-stuffed tacos. Serve at the beach or in the backyard, with enough Corona™ Light to go around.
prep
15
min
cook
25
min
servings
10
Ingredients
- 10 Old El Paso™ Stand ‘N Stuff™ taco shells (one 4.7 oz package)
- 2 1/2 cups shredded deli rotisserie chicken
- 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
- 1/4 cup water
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 can (16 oz) Old El Paso™ refried beans
- 1 1/4 cups shredded Mexican cheese blend (5 oz)
- 1 cup prepared guacamole
- 1 cup halved grape tomatoes
- 1/4 cup sliced green onions
Directions
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
- In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
- To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with guacamole, tomatoes and green onions.