1-Getting these baked chicken tacos on the table is easier than you might think, and the results are always worth it! Start by preheating your oven to 400°F and spraying a 9×13-inch baking dish with nonstick spray to avoid any sticking surprises. This simple step sets the stage for crispy shells and flavorful fillings that everyone will love.

2-In a medium skillet, heat 1 tablespoon of olive oil over medium heat and add ½ cup of diced onion. Cook it for 2-3 minutes until it’s translucent and smells amazing, building that base flavor. Then, stir in ½ pound of shredded cooked chicken, 1 ounce of taco seasoning, 14.5 ounces of fully drained diced tomatoes, and 4.5 ounces of fully drained diced green chiles. Let this mixture simmer for 5-8 minutes to blend all those tastes together.

3-While that’s cooking, place the 10 hard taco shells standing up in your prepared baking dish. Pop them in the oven for 5 minutes to crisp up trust me, this little trick keeps them from getting soggy later! Once they’re out, spoon about 1 tablespoon of refried beans into the bottom of each shell to help them hold their shape.

4-Fill each shell almost to the top with your chicken mixture, then sprinkle generously with 2 cups of shredded Mexican blend cheese. Bake everything for 7-10 minutes until the cheese melts and the shell edges turn golden brown. Finally, pull them out and add your favorite optional toppings like sliced jalapeños or salsa for that extra zing. I love serving these fresh from the oven; they’re ready in just 25 minutes total, making them a lifesaver on school nights!