– Next, add ground chicken and all spices to the pan. Use a spatula to break up the chicken. Cook for about 6 minutes, or until chicken is no longer pink.
– Then, add diced tomatoes, green chilis and cilantro. Let cook on medium low heat, stirring occasionally for about 5 minutes and then remove from the heat.
– Spray the corn tortillas on both sides with oil very well.
– Place them on a baking sheet.
– Evenly distribute the chicken mixture onto one side of each tortilla with a sprinkle of cheese.
– Bake them for 4-5 minutes until the cheese melts and they are soft and pliable.
– Then, fold over the tortillas. Use the back of a spatula to press them down.
– Place them back into the oven for 10-15 more minutes, or until crispy.