Add olive oil to a pan and sauté diced onions on medium heat for a few minutes. Add green chilies, green salsa, and spices (cumin, chili powder, garlic powder) and sauté for a few more minutes. Add shredded chicken and stir well to combine.
In a separate pan, add a small amount of olive oil and heat over medium-high heat for 2-3 minutes. Warm tortillas for 10-15 seconds per side, ensuring both sides are coated with a thin layer of oil. Place tortillas on a baking sheet, fill each with the chicken mixture, fold in half, and repeat. Bake on 425F (218C) for 10-12 minutes on each side until golden brown and crispy. Add optional toppings like salsa, shredded lettuce, cilantro, lime wedges, sour cream, or avocado, and enjoy!
