Baked Chicken Tacos

Preheat oven to 400F.

Prepare a 9×13 baking dish, by spraying it with nonstick spray. Set aside

Heat Rosarita® Traditional Refried Beans in a medium saucepan over medium heat, stirring until heated through.

Heat olive oil over medium heat in a medium skillet, and add chicken, all seasonings, and fully drained can of Rotel® Original Diced Tomatoes and Green Chilies.

Stir to combine fully, then reduce heat and cook at a simmer for 4-5 minutes, until liquid is all gone.

Place the taco shells in the baking dish.

Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.

Evenly distribute Rosarita® Traditional Refried Beans into the bottom the 10 taco shells.

Evenly distribute the chicken mixture into each taco shell.

Sprinkle each taco generously with shredded cheese.

Bake for 7-10 minutes or until cheese is fully melted and bubbly.

Remove from the oven and top with your favorite toppings