8ouncesColby jack cheese(shredded, or Monterey or Pepper jack)
Instructions
Preheat the oven to 400 degrees. Arrange the taco shells in a 9x13 baking dish. Set aside.
In a skillet set over medium heat, cook the chicken until cooked through, breaking the meat apart as it cooks. This takes approx. 5-8 minutes. Drain the excess grease.
Stir in the enchilada sauce and heat through, 1-2 minutes.
Spoon the chicken mixture into the taco shells, dividing evenly. Next, top with the fajita veggies, dividing evenly among the taco shells. Top each shell with cheese.
Bake for 15 minutes or until the shells are crisp and the cheese is melted.
Serve with a variety of toppings and garnishes.
Notes
Scale the homemade enchilada sauce recipe to ½ to yield the amount needed for this recipe. This sauce can be made up to five days in advance.
Scale the Chipotle fajita veggies recipes to ½ to yield the amount needed for this recipe. These veggies can be made up to three days in advance.
The stand and stuff taco shells stand up in the baking dish and are easy to fill with ingredients. As a substitute, regular taco shells can be used. Flour tortillas can also be used if preferred.