Preheat your oven to 425°F (220°C). Lay out your small corn tortillas on a large baking sheet and spray or brush both sides with cooking spray or neutral oil.

In a mixing bowl, combine shredded chicken, drained Rotel tomatoes and green chiles, taco seasoning, and fresh lime juice. Stir until all ingredients are evenly coated.

Layer half of the Mexican-style shredded cheese across the tortillas. Spoon about 1/4 cup of the chicken mixture onto each tortilla, spreading slightly. Top with remaining cheese.

Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until cheese is melted and edges of tortillas are golden brown.

Let the tacos cool for a minute, then gently fold each taco to embrace the fillings and serve warm with toppings.