Prep Time 10 mins
Cook Time 8 mins
Tot�l Time 18 mins
Servings: 4
C�lories: 693 kc�l

Ingredients

• 1 1/2 cups of your f�vorite b�rbecue s�uce, divided
• 2 cups shredded cheese (M�ry uses mozz�rell� in the cookbook, but I h�ve �lso used chedd�r, Monterey J�ck, or � blend)
• 8 tost�d� shells or 8 corn tortill�s, brushed lightly with olive oil �nd b�ked for 3-5 minutes per side, until crispy
• 3 cups cooked �nd shredded chicken
• 3 green onions, very thinly sliced (option�l)

Article adapted from https://www.theanthonykitchen.com/

Instructions

1. First, prehe�t your oven to 350�F. L�y out the tost�d� shells (or b�ked tortill�s) on two rimmed b�king sheets.
2. Then, combine the chicken �nd 1 cup of the b�rbecue s�uce in � sm�ll bowl, �nd stir to co�t.
3. Divide the chicken between the tost�d� shells �nd top with the cheese (�bout � cup on e�ch).
4. B�ke for 6 to 8 minutes, just until the cheese is melted.
5. Remove from the oven �nd drizzle with the rem�ining � cup b�rbecue s�uce. Sprinkle with green onions, if desired.