1-Preparation: Preheat your oven to 400°F and spray a 9×13-inch baking dish with nonstick spray. This is the perfect time to gather all your ingredients and toppings.

2-Sauté the onions: Heat olive oil in a medium skillet over medium heat. Cook diced onion for 2-3 minutes until translucent and fragrant. This simple step builds a flavor foundation for your chicken filling.

3-Create the filling: Add shredded cooked chicken, taco seasoning, drained diced tomatoes, and drained green chiles to the skillet. Stir well and simmer for 5-8 minutes to allow the flavors to meld together.

4-Prep the shells: Place taco shells standing up in the baking dish; you can fit 10 by placing 2 on each side. Bake shells alone for 5 minutes to crisp them up before adding fillings.

5-Add the layers: Remove shells from the oven. Spoon 1 tablespoon of refried beans into the bottom of each shell. This creates a moisture barrier that helps prevent soggy shells. Top with the chicken mixture, filling almost to the top.

6-Cheese time: Sprinkle 2 cups of shredded cheese generously over each taco. I like to push some cheese down into the filling so it melts throughout the taco.

7-Final bake: Bake tacos for 7-10 minutes until cheese is melted and shell edges are lightly browned. Keep a close eye on them during the last few minutes to prevent burning.

8-Serve: Remove from oven and add desired toppings such as jalapeños, sour cream, lettuce, cilantro, and salsa. Serve immediately while hot and crispy.