• Arrange your oven racks to be in the middle and upper third of your oven and preheat oven to 425F (220C).
• (Note: If you'd like to prepare your chicken in an instant pot, see the notes section below and skip to step 4).

  Heat oil in a large skillet over medium heat until shimmering.
  1 ½ Tablespoons cooking oil
• Add chicken to skillet, sprinkle top of chicken with half of your taco seasoning, and cook chicken on one side until golden (about 3-5 minutes).
  1 lb chicken breast
• Flip chicken over, add remaining taco seasoning, salsa, and chicken broth, and cover with lid. Cook, covered, until chicken is fully cooked through and easily shreddable with a pair of forks. As the chicken cooks, you can prepare your tortillas.
  ½ cup salsa, ½ cup chicken broth
• Heat a small skillet on medium/high and warm tortillas one at a time, about 10 seconds on each side. Remove to a plate and cover to keep warm while you finish cooking your chicken.
  12 corn tortillas
• Once chicken is fully cooked, transfer from skillet onto a plate and immediately pour/scrape the sauce from the skillet into a measuring cup. If the amount of sauce remaining doesn’t amount to ½ cup (118ml), add additional chicken broth to the measuring cup until you reach ½ cup (118ml). Stir, and set aside.
• Shred the plated chicken, then assemble the tacos.

Assemble & Bake

• Assemble: Line 2 baking sheets with parchment paper and arrange 6 warm tortillas flat on each sheet. Sprinkle about 1 Tablespoon (8g) of cheese over half of each tortilla. Evenly divide chicken over the cheese, then drizzle 2 teaspoons of the reserved sauce over each portion of chicken. Top with another 1 tablespoon (8g) of cheese, fold the tortilla over itself and lightly brush the top with oil. Repeat with all tortillas (if the tortillas don’t want to stay closed, they may have just cooled a bit too much, I’ll usually weight them with a utensil until I’m ready to put them in the oven).
  8 oz Mexican blend cheese
• Bake: Arrange tacos on prepared baking sheets and bake in preheated 425F (220C) oven for 20-25 minutes, rotating the trays and switching racks halfway through (if any of the tortillas have come open, use a spatula to gently close them again). If you are only baking one tray at a time, bake each in center rack for 15-20 minutes.
• Enjoy warm, we like to serve guacamole, sour cream, and salsa on the side for dipping.