Easy Oven-Baked Chicken Tacos

These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10.

📝 Ingredients

• 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
• 2 1/2 cups shredded deli rotisserie chicken
• 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
• 1/4 cup water
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1 can (16 oz) Old El Paso™ Traditional Refried Beans
• 1 1/4 cups shredded Mexican cheese blend (5 oz)
• 1 cup guacamole
• 1 cup halved grape tomatoes
• 1/4 cup sliced green onions

👨‍🍳 Instructions

1. 1Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
2. 2In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
3. 3To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with guacamole, tomatoes and green onions.