Instructions:

Cook and shred chicken by preferred method. Preheat the oven to 400F. Spray a 9×13 baking dish with nonstick spray. Place the taco shells in the baking dish, standing up. You’ll need to put two on both sides and eight down the middle. Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent. Stir in the chicken, taco seasoning, drained diced tomatoes, and green chiles. Stir to combine. Reduce to a simmer and allow to cook for 5-8 minutes. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each with cheese. Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items. Macros don’t include any additional toppings.