Chicken Street Tacos

It's been awhile since I've cooked something delicious {it's been too hot out!}, so when my coworker found this recipe for crispy Chicken Street Tacos and came back the next day raving about them, I knew I had to give them a try.  Well, she was definitely right!  This was one of the tastiest homemade dinners I've had in awhile, and I was bummed that I halved the recipe so I wouldn't have too many because they ended up making amazing leftovers the next night {see below for storing and reheating}.  If you're having some people over or just looking for a quick and delish weeknight meal, I'd highly recommend whipping up a batch of these yummy chicken tacos.  I guarantee, you'll never go back to regular, boring tacos again :)

Chicken Street Tacos

Ingredients
20 thin corn tortillas
1 lb cooked & shredded chicken breast
16oz can fat free refried beans
1/2 cup non fat sour cream
3/4 cup shredded cheddar or Mexican blend cheese
1/2 cup salsa
1/2 pack low sodium taco seasoning {or about 2Tblsp of homemade}
1/2 cup fresh cilantro
1 onion, chopped
Toppings {I used lettuce, radish, tomato, green onion, & cilantro}

Instructions
1. Preheat oven to 425.
2. In large pan heat the chicken, onion, taco seasoning, and cilantro together over medium high heat until the onions are tender.
3. Add refried beans, mix thoroughly and then add the sour cream, cheese, and salsa.  Mix together and cook a few more minutes, then set aside.
4. In another pan lightly spray with cooking spray and add tortilla.  Cook about 30 seconds, spray top, flip, and cook another 30 seconds.  Repeat these steps until you've cooked all tortillas.
5. Evenly distribute chicken mixture into each tortilla.
6. Fold filled tortillas in half and place on a cookie sheet {you'll need several if you're making the full recipe}.
7. Bake about 8 minutes.
8.  Let cool a few minutes and top with desired toppings!

To store & reheat: Wrap tacos in foil to prevent from sogging {I wrapped 3 at a time}.  To reheat, unwrap and lay flat on cookie sheet.  Cook in 400 degree oven for 10-12 minutes.  

Makes 20 tacos

adapted from daily dose of pepper

xoxo,
stephanie marie