Cheesy Chicken Tacos

Cheesy Chicken Tacos 1 tbsp. vegetable oil 1 onion, chopped 1 tbsp. ground cumin Kosher salt Freshly ground black pepper 2 c. cooked shredded chicken 1 (4.5-oz.) can green chilis 1 c. salsa 1 (16-oz.) can refried beans 12 hard taco shells 1 1/2 c. shredded pepperjack Freshly chopped cilantro, for garnish Preheat oven to 375º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through. In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish. Top all over with cheese and bake until cheese is melty, 10 minutes. Garnish with cilantro before serving.