Preheat your oven to 425°F (220°C) and lay corn tortillas flat on a baking sheet. Lightly spray both sides with cooking spray.

In a large mixing bowl, combine shredded rotisserie chicken, drained Rotel tomatoes, taco seasoning, and fresh lime juice. Mix until well combined.

Sprinkle half of the shredded cheese on the tortillas, distribute the chicken mixture evenly, and top with remaining cheese.

Bake for 10-12 minutes until cheese melts and tortillas are golden brown and crispy.

Remove from oven, cool slightly, and serve warm with garnishes like lettuce, diced tomatoes, or guacamole.