Baked Chicken Tacos in 30 Minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and lightly grease your 9x13 baking dish. Note: This prevents any cheese that bubbles over from sticking to the pan.
2. In a large bowl, combine the 3 cups of shredded rotisserie chicken, 4 oz of drained green chiles, and 0.5 cup of chunky salsa. [Mix thoroughly] until the chicken is evenly coated and glossy.
3. Sprinkle the 1.5 tbsp of taco seasoning and 2 tbsp of fresh lime juice over the chicken mixture. [Toss] until the aroma of the spices becomes fragrant.
4. Arrange the 12 stand and stuff taco shells in the baking dish. [Place them snugly] until they support each other in an upright position.
5. Spoon about 1-2 tablespoons of the 2.5 cups of shredded Monterey Jack cheese into the bottom of each shell. Note: This creates a cheese floor that protects the shell from the moist chicken.
6. Distribute the chicken filling evenly among the 12 shells, pressing down slightly. [Fill each shell] until the chicken reaches just below the rim.
7. Top each taco generously with the remaining shredded cheese. [Layer the cheese] until the chicken is completely covered by a white blanket.
8. Bake for 15 minutes until the cheese is melted and bubbling and the shell edges are golden.
9. Remove from the oven and let the tacos rest for 3 minutes. Note: This allows the structural integrity of the cheese to set slightly.
10. Garnish with the 0.5 cup of finely chopped cilantro. [Scatter the herbs] until the green pops against the golden cheese.