1️⃣ Preheat your oven to 425F on convection mode (or 450F regular bake).
2️⃣ In a large pan over medium high heat, heat the avocado oil until shimmering, then add the onion. Cook for 3-4 mins the onions are starting to become translucent, then add the green chiles, cumin, chili powder, garlic powder and salt. Cook, stirring, for 1-2 more mins, then add the chicken and green salsa. Stir to combine, then remove from the heat and set aside
3️⃣ Drizzle two baking sheets with 2 Tbsp avocado oil on each.
4️⃣ Place 6 tortillas between two damp paper towels and microwave until soft and pliable, 30 secs-1 min. (Or wrap all the tortillas in foil and place them in the oven until warm and pliable, ~10 mins.)
5️⃣ Working with one tortilla at a time (keeping the others warm between the damp paper towels), rub both sides with the oil, then sprinkle on 1 Tbsp of cheese. Place 2 heaping Tbsp of shredded chicken down the center of the tortilla in a line, then fold the tortilla to create a taco. Repeat with the remaining tortillas, warming more as needed and assembling the tacos as you go.
6️⃣ Bake the tacos for 8-10 mins until sizzling around the edges, carefully flip them, rotate the baking sheets, and bake for another 8-10 mins, until deeply golden and crispy.
7️⃣ Remove from the oven and let the tacos cool on the sheet pans for 5 mins. (They will get crispier as they cool!) Gently pry open the tacos to add your toppings and enjoy!
