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Ingredients
  • 12 street taco size corn tortillas, approximately 4-inch
  • 3 tablespoons vegetable or canola oil, or as needed
  • 16 ounce can traditional refried beans, I used just shy of 1 can
  • 2 cups shredded rotisserie chicken breast meat
  • 2 cups shredded cheese, sharp cheddar, Monterey Jack
  • subheading: FOR GARNISH:
  • ⅓ cup sour cream, or as needed
  • ¼ cup finely diced red onion, or as needed
  • ¼ cup chopped or torn cilantro leaves, or as needed
  • 6 cherry or grape tomatoes, chopped into small pieces
  • hot sauce, I used Cholula
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