Taco night happens often at the Shull house. On this particular night, I decided to make some yummy chicken tacos with whole green onions down inside and crunchy bell pepper running through it. So simple and fast (especially if you make it with my perfect chicken) that dinner was on the table in no time flat.
This recipe makes 6 tacos.
1 pound of cooked and shredded chicken (click here for my perfect chicken)
2 (4 oz) jars of chopped green chiles
1 green bell pepper, chopped
1 cup sour cream
1 cup Pepper Jack or Monterey Jack cheese, shredded, divided
12 green onions (kept whole)
Salt and Pepper
6 taco shells (I like the Stand and Stuff version for baking)
Salsa for garnishing, optional
Preheat oven to 400 degrees.
Grease (I used Pam) an 8×8″ baking dish. Set aside.
In a large mixing bowl, combine the chicken, green chiles, bell pepper, sour cream, half a cup of shredded cheese and a pinch of salt and pepper. Set aside.
Place two green onions against the bottom of each taco shell.
Next, fill each taco shell with the chicken mixture and then stand the taco shell up in the prepared baking dish. Once all of the tacos are in the dish, sprinkle the remaining cheese down over the tops.
Bake about 15 minutes or until the cheese is slightly browned and bubbly.
Remove and serve with a little salsa.
So simple to make and yummy to eat!
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