Preparation

• Preheat oven to 400°F. Spray a 9x13-inch baking dish with nonstick spray.
• Heat the 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). Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
• Place the taco shells in the baking dish, standing up. We were able to 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, shredded lettuce, cilantro, and salsa.