Cheesy Chicken Tacos
We like using rotisserie chicken for this recipe because (sometimes) we're lazy. If you have the time, these would also be killer with grilled chicken breast — just swap lime juice for the balsamic and oregano for the rosemary and thyme.

More of a beef fan? Check out these Cheesy Beef Tacos instead.

MAKES:
1 DOZEN
PREP TIME:
0 HOURS 15 MINS
TOTAL TIME:
0 HOURS 30 MINS
INGREDIENTS
1 tbsp. vegetable oil
1 onion, chopped
1 tbsp. ground cumin
Salt
Freshly ground black pepper
200 g cooked shredded chicken
1 (120g) can green chillies
250 g salsa
1 (400g) can refried beans
12 hard taco shells
150 g grated pepperjack
Freshly chopped coriander, for garnish

DIRECTIONS
Preheat oven to 190ºC (170ºC fan). In a large pan over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chillies, and salsa and stir until combined and heated through.
In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish.
Top all over with cheese and bake until cheese is melty, 10 minutes.
Garnish with coriander before serving.