Add cooked chicken, seasoning, onions, and jalapeno pepper to a non-stick skillet. Sauté on medium heat until onion is translucent, about 5 minutes.
Preheat oven to 425ºF. Spray baking dish with cooking oil and set aside.
Wrap corn tortillas in a damp paper towel and microwave for 30 seconds (or until warm and pliable). Spray tortillas on both sides with cooking spray.
Fill each tortilla with 1/3 cup of chicken mixture. Fold in half and place in baking dish. I used a small bowl to hold them in place upright until the dish was filled with all the tacos.
Bake for 10 minutes, until the tortillas are crispy and the edges of the chicken is browned. Top with Pico de gallo, cilantro, and Cojita cheese and serve. Optional: top with avocado crema or sour cream.
Notes
Chicken: Any type of shredded cooked chicken can be used. Rotisserie chicken is a convenient option. Leftover salsa chicken is also delicious in street tacos!