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1. Preheat the oven to 350° F and line a large baking tray with parchment.

2. In a bowl, season and shred leftover cooked chicken breast. Add half of the cheese. Mix to combine.

3. Spray mini corn tortillas generously on both sides with no calorie spray, then portion out chicken mixture and the rest of the cheese on each.

4. Bake open faced for ~2 minutes, until cheese is melted and tortillas are pliable.

5. Remove from oven, fold over and press into a taco shapes. Bake for another ~14 minutes, or until desired crispiness is reached. Enjoy!