Step 1

Preheat oven to 425 °. Use a 12 cup standard muffin pan.

Step 2

With a 5" round cutter, cut 3-4 rounds from the tortillas

Step 3

Place a 1/4 tsp. of olive oil in the bottom of each muffin-pan cup. Press the tortilla into the cup. Bake the tortillas for 5-7 minutes until golden brown

Step 4

Place the shredded chicken a bowl and mix with 2 tablespoons of salsa.

Step 5

Mix the refried beans, with 2 tablespoons of salsa, cumin, and garlic powder.

Step 6

Place 1 heaping teaspoon of the refried bean filling in the bottom of each taco shell. Next place 1 tablespoon of shredded chicken and top with Cotija cheese crumbles.

Step 7

Bake the taco cups for 10 minutes or until the cheese has melted.

Step 8

Top each taco cup with sour cream, salsa, guacamole, and cilantro.

Step 9

In a large pot place the chicken in the bottom and season with cumin, salt and pepper.

Step 10

Cover the chicken with 1" of water

Step 11

Put the pot on the stove and bring to a gentle boil. Next, turn the heat down so the water comes to a simmer and cook for 10-12 minutes. The temperature should register 165°

Step 12

When done remove the chicken to a plate to cool slightly. Shred the chicken by using two forks to pull the meat apart. If the shreds are too long for your recipe you can dice the chicken.