Preheat your oven to 450°F (232°C).

In a large skillet, combine 2 cups of salsa, 1 cup of water, and 2 tablespoons of tomato paste. Heat over medium heat until simmering. Season with ½ teaspoon of coriander, 1 teaspoon of chili powder, and 1 teaspoon of ground cumin for about 5 minutes.

Shred 1.5 lbs of rotisserie chicken and incorporate into the skillet. Stir to coat and heat until warm, about 3 to 5 minutes. Keep warm over low heat.

Brush one side of each of the 12 corn tortillas with 3 tablespoons of vegetable oil, arrange oil-side down on baking sheets.

On each tortilla, place some of the warm chicken mixture and top with approximately 1 ounce of shredded pepper jack cheese. Bake for 12 to 15 minutes until edges are crispy and cheese is melted.

Remove from the oven and add a handful of shredded iceberg lettuce on top of each taco, then fold in half.

Sprinkle 8 ounces of shredded Monterey Jack cheese over the folded tacos and return to the oven (with it off) for 4 to 5 minutes to melt the cheese.

Serve hot accompanied by customizable toppings like olives, jalapenos, avocado slices, sour cream, lime juice, and fresh cilantro.