Preheat your oven to 425°F (220°C) and position the oven racks in the middle and upper thirds.

In a large skillet, heat a tablespoon of cooking oil over medium-high heat. Add the chicken breasts and half of the taco seasoning. Cook until golden, about 5-6 minutes, then flip. Add remaining seasoning, salsa, and chicken broth. Cover and simmer for 10-12 minutes until cooked through.

Warm each corn tortilla in a dry skillet over medium heat, about 10 seconds per side. Keep them covered with a towel to retain warmth.

Remove chicken from skillet and shred it into bite-sized pieces using two forks, mixing it with salsa and seasoning.

Prepare baking sheets with parchment paper. On a warmed tortilla, sprinkle cheese on one half, add shredded chicken, drizzle with sauce, top with more cheese, and fold.

Bake tacos on baking sheets for 20-25 minutes, rotating halfway through. They should be golden and crispy.

Allow tacos to cool slightly on a wire rack or plate before serving warm with sides like guacamole or sour cream.