Ingredients:
1 tbsp. vegetable oil1 onion, chopped
1 tbsp. ground cumin
Kosher salt
Freshly ground black pepper
2 c. cooked shredded chicken
1 (4.5-oz.) green chiles
1 c. salsa
1 (16-oz.) can refried beans
12 taco shells
1 1/2 c. shredded pepperjack
Freshly chopped cilantro, for garnish
Directions:
Preheat oven to 375ยบ. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through.
Preheat oven to 375ยบ. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through.
In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish.
Top all over with cheese and bake until cheese is melty, 10 minutes.
Garnish with cilantro before serving.
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