Baked Chicken Tacos

Steps

1. Remove any skin and bones from the chicken, then transfer to a large mixing bowl.
2. Shred the chicken with your hands or use two forks/stand mixer until shredded.
3. Add one can of roll tail tomatoes with green chilies to the shredded chicken. If using spicy tacos, drain off extra liquid first.
4. Stir in 2 tablespoons of taco seasoning and 1 tablespoon of fresh lime juice.
5. Stir all ingredients together and set aside for flavors to meld.
6. Preheat oven to 425 degrees Fahrenheit.
7. Spray both sides of the corn tortillas with oil or brush generously with oil.
8. Sprinkle half of the Mexican shredded cheese over the oiled tortillas.
9. Divide the chicken filling evenly over the tortillas, and top with the remaining cheese.
10. Bake uncovered for 10 to 12 minutes, or until the cheese is melted and edges are crisp and golden brown.
11. As soon as they come out of the oven while still hot and pliable, use a spatula to quickly fold each taco over.
12. Serve with lettuce, diced tomato, cilantro, sour cream, and hot sauce.