Chicken Tacos

Your family will love this recipe, which can also be made into a salad! Use chicken tenders from the deli to complete this delicious taco meal.



Chicken tenders, from the deli

1 Tbsp

Cooking oil


Large onion, chopped

1, 16 oz. can

Refried beans

1 can

Diced hot chilies

2 cups

Monterey Jack cheese, shredded

1 cup

Mild cheddar cheese, shredded

3/4 cup

Taco sauce


Salt and pepper to taste

1 cup

Chopped green onions


Ripe avocado peeled and cubed


Lime, squeezed

1 cup

Chopped roma tomatoes

2 cups

Sliced iceberg lettuce

1 cup

Sour cream


Taco shells, heated per package instructions


  1. Preheat oven to 400° Fahrenheit. Cube chicken tenders in medium size cubes and place in a large dish.

  2. In a medium sauce pan heat oil on medium high heat and add onions. Saute for 3-4 minutes.

  3. Spread beans in a shallow 10x15 inch baking dish. Top evenly with onions, then chicken, chilies, cheeses and taco sauce.

  4. Salt and pepper to taste. Bake uncovered for 20 minutes or until hot.

  5. Meanwhile in a large bowl combine onions, avocado, lime juice, tomatoes, and lettuce. Toss gently to mix. Cover and keep cool until ready to use.

  6. To assemble: Spoon desired amount of chicken mixture in bottom of taco shell.

  7. Top with lettuce mixture, sour cream and extra taco sauce or salsa as desired.