Instructions

1. Pull the meat off of the roasted chickens & shred. (we either use two forks and pull it apart, or, you can throw it in the bowl of a stand mixer and use the paddle attachment, turn it on medium, bam, shredded chicken) 
2. Chop the onion and garlic, sauté i a large sauce pan. over medium high heat until onions start to turn clear.
3. Add green chilis, stir and sauté until green chilis start to break down.
4. Add shredded chicken to pan, stir until well combined.
5. cook, stirring frequently until mixture starts to dry out.
6. Dump spice packets into pan, adding two cups of water.
7. Stir well, turn heat to low and cover, cook until all liquid has been absorbed. 
8. While chicken is cooking, spread a layer of beans to the bottom of each Stand and Stuff taco shell, lining them up either in a casserole pan or a baking sheet. If you use a casserole pan, you'll need two
9. Add a layer of shredded cheese on top of the bean layer.  
10. Layer the chicken mixture on top of the cheese. 
11. Layer the shredded cheese on top of the chicken (use as much or as little as you'd like) 
12. Bake the tacos at 350 until cheese is starts to bubble and turn brown. 
13. While tacos are baking, slice avocado and get your toppings ready!