Creamy chicken tacos with cheese

°4 boneless, skinless chicken breasts, baked until well cooked
° 8 ounces cream cheese, at room temperature
° 1 packet of taco seasoning
° 1 cup grated Fiesta cheese
°8 to 10 corn tortillas
+ Optional extras:
° lettuce
° onion
°Chopped tomatoes
° salsa
° sour cream
° guacamole
The first step:
Preheat oven to 350 *
Put 1 tablespoon of oil in a frying pan and set to the side
The second step:
After the chicken is completely cooked through, mince it using two forks
In a bowl, mix the cream cheese and taco seasoning and mix well
Third step:
Stir the shredded chicken well to coat the chicken completely.
Place the corn tortillas in a hot oiled skillet for just a few seconds to heat up, remove the tortillas and set to the side, repeat with the remaining tortillas
The fourth step:
Spray a baking sheet with non-stick spray
Put a spoonful of the chicken mixture in the center of the tortilla and roll it up
Place each rolled corn tortilla in the skillet
Fifth step:
Bake in the preheated oven for 20 to 30 minutes
Remove the skillet, sprinkle with the Fiesta cheese mixture, and return to the oven for another 5 minutes
Sixth step:
Remove the tortilla from the oven, and place the tortilla on a serving plate lengthwise in the shape of a circle, leaving the middle open with a layer of shredded lettuce.
In the middle, place a bowl of diced tomatoes, salsa, sour cream, or guacamole
Seventh step:
Served with your choice of toppings