INGREDIENTS
1 tbsp
olive oil
1/2 lb
cooked chicken (shredded (I used cooked Rotisserie chicken))
1 oz
Spicy Taco Seasoning
1/2 cup
onion (diced)
1 can
diced tomato (14.5 ounce, fully drained)
1 can
Chopped Green Chiles (4.5 ounce, fully drained)
10
Stand and Stuff Taco Shells (I used Old El Paso)
8 oz
Refried Beans (1/2 can)
2 cups
Mexican Blend Cheese (shredded)