Preheat oven to 400 degrees and grease a 10×15″ baking dish. (This baking dish is big. Not as easy to find. But save yourself some dishes and just get one.)
- 1 Bell Pepper
- 1 Onion
- 1/2 cup Frozen Kale
- 2 cans Cooked Chicken Breast
- 1 can Corn
- 1 can Cream of Chicken
- 1/2 cup Sour Cream
- 1/4 tsp Chipotle Chili Powder
- 1/2 tsp Powdered Garlic
- 1 cup Chopped Tomatoes
- 1 cup Shredded Cheddar Cheese
- 20 Crispy Taco Shells
Mix the first 9 ingredients together in one bowl and set aside. Place taco shells in a baking dish so that they are all standing up and fill them with the chicken mix. Top with shredded Cheese and bake at 400 degrees for 15 minutes until taco shells are toasted and the filling is hot. Top with lettuce, tomatoes and your choice of salsa. I usually have a mango pineapple salsa on hand.
Feel free to adjust the spices to your liking as I usually go light on them for the kids. And if you have a little bit of filling left over, don’t worry! Use it the next morning as an omelette filler. YUM.