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Prep Tortillas - Preheat to 425°F (220 °C). Lay tortillas on a large rimmed baking sheet (it’s ok if slightly overlapping), spray or brush both sides of the tortillas, and arrange in a single layer. You can use 2 baking sheets or one large ¾ sheet if you have one.
Mix the filling - In a bowl, combine: 2 cups shredded chicken, drained Rotel tomatoes, 2 Tbsp taco seasoning, and 1 Tbsp lime juice and stir until chicken is fully coated.
Assemble open-face tacos - Divide half of your cheese among the tortillas, then divide the filling (about ¼ cup each taco), leaving a border. Sprinkle the tops with the remaining cheese.
Bake uncovered 10-12 minutes or until cheese is melted and edges turn crisp-golden. If using 2 baking sheets, rotate halfway. Immediately out of the oven, use a spatula to fold the tacos in half while they are still pliable.
Garnish & serve - Transfer folded tacos to a platter and top with your favorite taco toppings as desired.