Instructions

• Preheat oven to 400°F. Lightly spray a 9×13-inch baking dish with nonstick spray.
• In a medium skillet, heat 1 tablespoon olive oil over medium heat.
• Add ½ cup diced onion and cook 2–3 minutes, until the onion is translucent and fragrant.
• Add ½ pound shredded cooked chicken, 1 ounce taco seasoning, 14.5 ounces diced tomatoes (fully drained), and 4.5 ounces diced green chiles (fully drained). Stir to combine.
• Reduce heat to medium-low and simmer the chicken mixture 5–8 minutes, until heated through and excess liquid has reduced slightly. Remove from heat.
• Arrange the 10 hard taco shells standing up in the prepared baking dish (you should be able to fit all 10; add 2 on each side if needed).
• Bake the empty taco shells for 5 minutes to crisp. Remove the dish from the oven.
• Spoon about 1 tablespoon refried beans into the bottom of each taco shell (using the 8 ounces refried beans).
• Divide the chicken mixture evenly among the taco shells, filling them almost to the top.
• Sprinkle the 2 cups shredded Mexican blend cheese evenly over the filled shells.
• Bake 7–10 minutes, or until the cheese is fully melted and the edges of the shells are lightly browned.
• Remove from the oven and top with sliced jalapeños, sour cream, salsa, shredded lettuce, and chopped fresh cilantro before serving.