Cheesy Chicken And Pinto Bean Taco Skillet

• 3 cups shredded rotisserie chicken (from 1 chicken)
• 2 (15-oz.) cans pinto beans, drained and rinsed
• 2 cups refrigerated pico de gallo, drained
• 1 teaspoon kosher salt
• 1 (8-oz.) block Monterey Jack cheese, shredded (about 2 cups)
• 8 soft-taco-size tortillas, warmed
• 2 cups baby arugula (2 oz.)
• 1 cup thinly sliced radishes (2 oz.)
• 1 cup shaved red onions (from 1 medium onion)
• Sour cream, Cotija cheese, guacamole (optional)

1. Stir together shredded chicken, beans, pico de gallo, and salt in a large nonstick skillet; and heat over medium-high, stirring often, until hot, 8 to 10 minutes. Reduce heat to medium, sprinkle shredded cheese in a single layer over surface. Cover and cook until cheese is melted, about 5 minutes.
2. Serve tortillas with chicken mixture, and top with arugula, radishes, onions, and, if desired, sour cream, Cotija cheese, and guacamole.

shredded rotisserie chicken, pinto beans, gallo, kosher salt, block monterey, tortillas, baby arugula, shaved red onions, sour cream

Taken from www.myrecipes.com/recipe/cheesy-chicken-pinto-bean-taco-skillet (may not work)