Preheat your oven to 425°F. While it heats, shred the chicken into ½-inch pieces and set aside. Shred the Colby Jack cheese and place in a bowl—I find pre-shredding makes the assembly process much faster and ensures even melting. Have your sour cream, salsa, and fresh cilantro ready for serving later.

Arrange the 24 corn tortillas on baking sheets (you may need two sheets). Brush both sides of each tortilla lightly with olive oil—this is crucial for getting them crispy later. Sprinkle the chili powder evenly over all the tortillas. Bake at 425°F for 2-3 minutes until the tortillas are pliable but just beginning to warm through, making them easier to fold without cracking.

Remove the warmed tortillas from the oven and place them on a clean work surface. Working quickly, place about 1 tablespoon of shredded chicken and 1 tablespoon of shredded cheese from Step 1 onto the lower half of each tortilla. Return the filled tortillas to the baking sheets and bake for 2 minutes at 425°F—just long enough for the cheese to melt slightly and hold everything together.

Remove the baking sheets from the oven and immediately fold each tortilla in half over the filling, creating a half-moon shape. I like to nestle them fold-side-down so they hold their shape and get maximum crispiness on the exterior. Return to the 425°F oven and bake for 12-15 minutes until the tortillas are golden and crispy, rotating the baking sheets halfway through for even browning.

Remove the tacos from the oven and let them cool for 2-3 minutes so the filling sets slightly and they're easier to handle. Transfer to a serving platter and serve immediately with sour cream, salsa, and fresh cilantro for topping. The tacos are best enjoyed while still warm and crispy.