Heat olive oil in a large skillet over medium-high heat.
Add the chicken and season with ½ of the taco seasoning. Cook for 4–5 minutes per side, until browned.
Mix the remaining ½ of the taco seasoning with the water. Pour into the skillet and bring to a boil. Reduce the heat, cover, and simmer for 12–15 minutes.
Remove the lid and shred the chicken. Cook uncovered for 2–3 minutes to reduce the excess liquid, then remove from the heat.
Warm the refried beans in the microwave.
Arrange the taco shells in a baking dish.
Add about 2 tablespoons of refried beans to the bottom of each taco shell.
Divide the shredded chicken evenly among the shells and top evenly with the shredded cheese.
Bake for 12–15 minutes, until heated through and the cheese is melted.
Top with chopped cilantro and serve.
Notes
Recipe Tips
Taco Shells - My first tip is to make sure that you use the Old El Paso™ Stand 'N Stuff Taco shells. These shells make prepping these tacos so much easier and ensure that they stay up right in the baking dish too.
Refried Beans - Ensure that you put the refried beans at the bottom of the tacos, this will help prevent the tacos from getting soggy when you make them. No one likes soggy tacos!
Baking Time - These baked tacos easily bake in about 15 minutes. Cooking time will vary so check often to make sure that the tacos do not burn.
Variations Ideas
Additions - You can add different ingredients to the chicken mixture to change up the flavor. Adding green chilis or sliced jalapeños will give the chicken a slight kick or add chipotle peppers for a smokey flavor. We have added other vegetables such as zucchini, bell pepper and chopped onions.
Spicy - You can also create the chicken mixture by combining, chicken, taco seasoning, tomatoes and green chiles together to create a spicy chicken mixture for your tacos.
Chicken - If you are in a hurry, you can easily use a rotisserie chicken to make these baked tacos easily in under 30 minutes. Ground beef or Ground Turkey can also be used.