Preheat your oven to 425°F (220°C). Prepare a baking sheet with parchment paper or a silicone mat.

Lightly brush or spray each corn tortilla with olive oil on both sides and arrange them on the baking sheet without overlapping.

Spoon approximately 1 tablespoon of the cooked shredded chicken breast onto each tortilla, followed by a tablespoon of shredded Colby Jack cheese.

Bake the tortillas for about 2 minutes, until the cheese is melting but the tortillas are not overly crispy.

Once the cheese has melted, gently fold each tortilla in half and press down slightly to secure the filling.

Return the folded tacos to the oven and bake for an additional 12-15 minutes until they are golden brown and crispy.

Remove from the oven and let cool for a minute. Serve warm with sour cream, salsa, and cilantro.