Shopping List
1 pound cooked and shredded chicken breast (click here to see how I get my chicken)
1 jalapeno, chopped (remove the seeds for less heat)
1 package taco seasoning
1 box frozen spinach, defrosted and squeezed of all the excess water
2 cups salsa (I used medium...you can use mild or hot as well)
2 cups Pepper Jack cheese, shredded
5 taco shells (I used the "stand and stuff" ones...but regular will work)
Extra virgin olive oil (EVOO)
Preheat oven to 425 degrees.
In a large skillet over medium-high heat, add in your cooked chicken,
jalapeno, taco seasoning, spinach and salsa in a tablespoon or so of
EVOO. Reduce the heat to low and simmer about 5 minutes.
Meanwhile, in an 8x8 inch baking dish sprayed with cooking spray, line
your 5 taco shells up. Divide the chicken mixture between all 5 shells.
Top tacos with cheese and pop dish in the oven. Bake about 10 minutes
or until the cheese is bubbly and brown.
