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Heat oven to 425 degrees.
Cook chicken if not using rotisserie. (see instant pot shredded chicken recipe)
. Place tortillas on a baking sheet.
Brush or spray both sides with olive oil.
Add a heaping tablespoon of the shredded chicken mixture to the tortillas and top with a heaping tablespoon of shredded cheese. You may need a second baking sheet depending on the size of yours.
Bake tacos for 2 minutes or until the cheese melts. Remove from oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco.
Bake for another 12-15 minutes or until the corn tortillas are crispy on the outside.
Serve with sour cream, salsa, and cilantro. Enjoy!