Cilantro Lime Ranch: Whisk all of the ingredients together in a medium bowl. Refrigerate until ready to serve.
Oven: Preheat oven to 425 degrees F.
Sauce: Prepare Enchilada Sauce according to recipe directions (click HERE for recipe). Chicken: Add desired amount of sauce to the shredded chicken in a large bowl (more or less depending on how "saucy" you like your tacos), and stir to combine.
Prep tortillas: Working in 2 batches, place 6 tortillas between two damp paper towels and microwave for 30-60 seconds, or until pliable. Lightly brush the top of the tortillas with olive oil then flip over (the oiled side should now be face down, touching the baking sheet so it gets crispy).
Assemble: Add a layer of cheese to the bottom half of the tortilla and top it with about 1/3 cup chicken. Fold the tortillas over in half and lightly press so they stay folded, you may need to flip the whole taco over so it stays. Repeat with remaining tortillas.
Bake: Bake at 425 degrees F for 8 minutes, flip the tacos over and bake an additional 8 minutes. If the tortillas aren’t crispy, then flip and bake an additional 5 minutes OR until crispy. Stuff with desired toppings and dig in!