Begin by preheating your oven to 425°F (220°C). On a large baking sheet, arrange the small corn tortillas in a single layer. Lightly spray or brush both sides with cooking spray or neutral oil.

In a medium-sized mixing bowl, combine the shredded chicken, drained Rotel tomatoes and green chiles, taco seasoning, and fresh lime juice. Stir until well-coated.

Sprinkle half of the Mexican-style shredded cheese evenly across the tortillas. Spoon approximately 1/4 cup of the chicken filling onto each tortilla. Top each taco with the remaining shredded cheese.

Bake the tacos uncovered in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.

Once out of the oven, fold each taco in half while warm to avoid cracks, and serve immediately with your favorite toppings.