Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 tablespoon ground cumin
1 teaspoon kosher salt - to taste
1 teaspoon black pepper - to taste
2 cups shredded chicken - rotisseri
1 can green chilis
1 cup Favorite Salsa
1 can Refried Beans
9 Hard taco shells
1 1/2 cups Shredded Pepperjack
1 Chopped fresh cilantro, for garnish
Preparation
Preheat oven to 350. 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, sprea 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 a baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish.
Top all over with cheese and bke until cheese is melted, 10ish miutes. Garnish with cilantro and serve.
