Rotisserie Chicken Tacos

Name: Rotisserie Chicken Tacos
Total time: 35
Yield: 12
Ingredients: 12 corn taco shells; 2 tablespoons canola oil; 0.5 cup diced onion; 2 cloves garlic, pressed; 1 pound rotisserie chicken, meat pulled and shredded; 1 (8 ounce) can tomato sauce; 1 cup salsa, divided; 1 (1 ounce) package taco seasoning; 1 (15 ounce) can vegetarian refried beans; 2 cups shredded lettuce; 2 cups shredded Mexican cheese blend; 1 cup chopped green and red bell peppers; 1 cup diced tomatoes

Recipe by aprilcreative from allrecipes.com

Dinner 35 Mins.

Ingredients

12 servings

•

12 corn taco shells
•

2 tablespoons canola oil
•

0.5 cup diced onion
•

2 cloves garlic, pressed
•

1 pound rotisserie chicken, meat pulled and shredded
•

1 (8 ounce) can tomato sauce
•

1 cup salsa, divided

•

1 (1 ounce) package taco seasoning
•

1 (15 ounce) can vegetarian refried beans
•

2 cups shredded lettuce
•

2 cups shredded Mexican cheese blend
•

1 cup chopped green and red bell peppers
•

1 cup diced tomatoes

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
Warm taco shells in the preheated oven for 3 to 5 minutes.
Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.