Ingredients
Main Filling:
1 tablespoon olive oil
½ pound (about 2 cups) shredded cooked chicken (rotisserie recommended)
1 ounce taco seasoning (about 2 tablespoons)
½ cup diced onion
1 (14.5-ounce) can diced tomatoes, drained
1 (4.5-ounce) can diced green chiles, drained
Assembly:
10 hard taco shells (e.g., Old El Paso Stand ‘N Stuff)
8 ounces refried beans (½ can)
2 cups shredded Mexican blend cheese
Optional Toppings:
Sliced jalapeños
Sour cream
Salsa
Shredded lettuce
Chopped fresh cilantro
Instructions
1. Preheat the Oven
Preheat oven to 400°F (200°C). Lightly spray a 9×13-inch baking dish with nonstick spray.
2. Cook the Filling
In a medium skillet, heat olive oil over medium heat. Add diced onion and sauté for 2–3 minutes until soft and fragrant.
Stir in the shredded chicken, taco seasoning, drained tomatoes, and green chiles. Simmer for 5–8 minutes, stirring occasionally.
3. Pre-Bake the Shells
Place taco shells upright in the prepared baking dish. Bake empty shells for 5 minutes to crisp them.
4. Assemble the Tacos
Remove the baking dish from the oven. Spoon 1 tablespoon of refried beans into the bottom of each shell. Top with the chicken mixture, then sprinkle each with cheese.
5. Bake to Finish
Return dish to the oven and bake for 7–10 minutes, or until cheese is melted and edges are golden.
6. Garnish and Serve
Remove from oven. Top with your favorite toppings like sour cream, jalapeños, lettuce, salsa, and cilantro. Serve immediately.
Notes
Drain tomatoes and green chiles completely to avoid soggy shells.
Pre-baking taco shells ensures crispiness.
Use mild taco seasoning and skip jalapeños for a kid-friendly version.
You can prep the chicken filling up to 2 days in advance.
These tacos reheat well in an oven or air fryer (avoid microwaving for best texture).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Baked
- Cuisine: Mexican-Inspired
- Diet: Gluten Free