Ingredients

The following ingredients have 1 Servings
  • 10 Stand and stuff taco shells (Note 3)
  • 1 pound ground chicken
  • 1 cup enchilada sauce (Note 1)
  • 1 ½ cups Chipotle fajita veggies (Note 2)
  • 8 ounces Colby jack cheese (shredded, or Monterey or Pepper jack)

Instruction

  • Preheat the oven to 400 degrees. Arrange the taco shells in a 9x13 baking dish. Set aside.
  • In a skillet set over medium heat, cook the chicken until cooked through, breaking the meat apart as it cooks. This takes approx. 5-8 minutes. Drain the excess grease.
  • Stir in the enchilada sauce and heat through, 1-2 minutes.
  • Spoon the chicken mixture into the taco shells, dividing evenly. Next, top with the fajita veggies, dividing evenly among the taco shells. Top each shell with cheese.
  • Bake for 15 minutes or until the shells are crisp and the cheese is melted.
  • Serve with a variety of toppings and garnishes.