Ingredients:
1 tablespoon extra virgin olive oil
1/2 pound shredded cooked chicken (I used cooked Rotisserie chicken)
1 tablespoon Taco Seasoning Click here for a handmade recipe!
1/2 cup diced onion
14.5 oz. chopped tomato, completely drained
1 can 4.5 oz. chopped green chiles, completely drained
10 Taco Shells, Stand and Stuff I used 8 ounces of Old El Paso. Beans with Refried Sauce 2 cups 1/2 can Mexican Mix Shredded cheese
Old El Paso sliced jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!

Instructions:
Preheat the oven to 400 degrees Fahrenheit. Coat a 913 baking dish with nonstick cooking spray. In a medium skillet, heat the olive oil over medium heat.
Cook for 2-3 minutes, or until the onion is transparent and fragrant, in the skillet.
Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), and green chiles *see note. Stir everything together thoroughly. Reduce to a low heat and cook for 5-8 minutes.
Place the taco shells, standing up, in the baking dish. By stacking two taco shells on each side, I was able to fit ten taco shells in the dish.
To crisp up the taco shells, bake them for 5 minutes on their own. Take the dish out of the oven.
1 spoonful of beans should be placed in the bottom of each taco shell. Fill each shell almost to the top with the chicken mixture.

Fill each shell to the brim with grated cheese, the more the merrier!
Bake for 7-10 minutes, or until the cheese is completely melted and the shell edges are golden.
Remove from the oven and serve with your favorite toppings like jalapenos, sour cream, cilantro, and salsa.
Enjoy!