Set your oven to 375°F (190°C).

Lightly grease a 9x13 baking dish with cooking spray or a drizzle of oil. This helps the taco shells crisp up and prevents sticking.

In a large mixing bowl, combine 2 cups of shredded chicken, 1 cup of salsa, 1/2 cup of refried beans, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and a pinch of salt.

Stir until everything is evenly coated and combined. The mixture should be moist but not runny.

Pro Tip: If your salsa is very watery, strain it slightly before mixing—it keeps the taco shells from getting soggy.

Place taco shells on a baking sheet and warm them in the oven for about 3–4 minutes.

This makes them more flexible and less likely to crack when filling.

Carefully stand the taco shells upright in your prepared baking dish.

Spoon 2–3 tablespoons of the chicken filling into each shell. Fill them about 3/4 of the way to leave room for cheese.

Pro Tip: If your shells are tipping over, lightly scrunch a strip of foil between them to help them stay upright.

Sprinkle a generous amount of shredded cheese over the top of each taco. Use about 1 to 2 tablespoons per taco, depending on how cheesy you like it.

Make sure the cheese is spread evenly—it melts better and gives that golden finish.

Place the baking dish in the oven and bake for 12–15 minutes, or until the cheese is melted and bubbly and the edges of the taco shells are lightly golden.

Watch closely during the last few minutes to avoid burning.

Pro Tip: For extra crispy tacos, bake uncovered. If you want a softer texture, loosely tent the dish with foil.

Remove from the oven and let the tacos sit for 2–3 minutes to cool slightly and firm up.

Top with your favorite extras—shredded lettuce, diced tomatoes, jalapeños, sour cream, or fresh cilantro.

Serve immediately while hot and crisp!