Baked Chicken Tacos

Prep Time: 20 mins | Cook Time: 10 mins | Course: Dinner | Servings: 6

Baked chicken tacos with pepper jack cheese, chicken, refried beans, avocado, green onion and cilantro. Inspired by Becky Hardin at The Cookie Rookie https://www.thecookierookie.com/baked-spicy-chicken-tacos/?crlt.pid=camp.kJSLbmXxRuHv#wprm-recipe-container-30303 

12 corn tortillas

1 Tbsp olive oil

1 onion, diced

3 chicken thighs

7 oz salsa verde

2 Tbsp taco seasoning

1 15-oz can diced tomatoes

1 cup pepper jack cheese, shredded 

1 15-oz can refried beans

1 cup mexican blend cheese, shredded

2 avocados, sliced or diced

4 green onions, sliced

¼ cup cilantro

Sour cream

Salsa

Preheat oven to 400*. Warm tortillas between paper towels on a plate in the microwave for about 2 minutes. In a large skillet heat olive oil and onion cooking for about 2 minutes. Add in chicken thighs, salsa verde and tomatoes. Cook about 4 minutes a side or until chicken is cooked through. Remove the chicken and shred with 2 forks or in a stand mixer with the paddle attachment. Return to the skillet and warm if necessary. Stack tacos in a 9.13 pan fitting 2-3 on the side lengthwise. Divide pepper jack cheese among the tacos, then a layer of refried beans. Top with the shredded chicken and a layer of mexican cheese. Bake for 10 minutes. Top with sour cream, salsa, avocados, green onions and cilantro as desire