Chicken Tacos

Chicken Tacos

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Makes 6 servings

  • 12 extra-large hard taco shells

  • 3 cups shredded cooked chicken, heated

  • 1 teaspoon taco seasoning

  • 1 1/2 cups refried beans, heated

  • 3 cups shredded romaine lettuce

  • 1 1/2 cups shredded Monterey jack cheese

  • 1 cup guacamole

  • 1 cup yellow cherry tomatoes, chopped

1.  Preheat oven to 375°F. Place taco shells on a baking sheet and heat for 5 minutes. Remove from oven and set aside.

2.  In a bowl, toss chicken with taco seasoning.

3.  For each taco: Spread 2 tablespoons refried beans in bottom of a taco shell. Top with, in this order, 1 cup lettuce, 1 cup chicken, 2 tablespoons Monterey jack, and 1 heaping tablespoon guacamole. Divide chopped tomato evenly among tacos.

4.  Arrange tacos on a platter and serve immediately.

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