Loaded Sheet Pan Tacos

Steps

1. Heat a skillet over medium heat and add 1 tablespoon of canola oil.
2. Add the diced red onion and jalapeño to the skillet. Cook for 2-3 minutes until the onions are translucent, adding a pinch of salt and black pepper.
3. Add the shredded chicken (4 cups) and taco seasoning mix or 3 tablespoons of homemade seasoning to the skillet.
4. Mix all ingredients together well in the skillet, ensuring the chicken is evenly coated with the seasoning and the onion/jalapeño mixture.
5. Remove the skillet from the heat. In a separate bowl, combine the refried beans (15 oz can) and sour cream (1 cup). Mix until creamy.
6. Preheat oven to 425°F.
7. Line two sheet pans with parchment paper and spray them lightly with oil.
8. Lay flour tortillas on one of the prepared sheet pans, allowing at least half to hang over the edge.
9. Spread a layer of grated cheese onto the tortilla.
10. Top the cheese layer with the bean and sour cream mixture.
11. Add the chicken mixture (from the skillet) over the beans and sour cream.
12. Sprinkle the remaining grated cheese on top of the chicken mixture.
13. Optional: Sprinkle crushed chips over the cheese for a crunch wrap effect.
14. Fold the sides of the tortilla inward, pressing down to secure the taco shape. Place the second sheet pan on top of the assembled tacos.
15. Bake in the oven for 20 minutes.
16. Remove the top sheet pan and bake for an additional 5 minutes to brown the top layer.
17. Transfer the finished tacos to a cutting board, cut into portion sizes, and serve with desired toppings like pico de gallo or extra sour cream.