Sheet Pan Buffalo Chicken Taquitos

1. In a small bowl, stir together the garlic powder, chili powder, onion powder, oregano, and salt and pepper. Sprinkle seasoning on both sides of chicken. Use your hand to rub the spices into the chicken.
2. Heat 1 tablespoon olive oil over medium heat in a large skillet. Cook chicken for 4 minutes on both sides to achieve a nice golden brown color.
3. Meanwhile, in a bowl, whisk together lime zest, lime juice, hot sauce, honey, and water. Pour into skillet, then cover with lid. Reduce heat to medium-low and cook for 8 minutes. Remove from heat.
4. Shred chicken, then add cream cheese to skillet. Stir until cream cheese is melted. Add skillet back to heat if needed to finish melting the cream cheese.
5. Spoon chicken mixture into corn tortillas. Sprinkle cheddar cheese over chicken. Roll corn tortillas up, then place, seam side down, on a rimmed baking sheet. Pour a drizzle of hot sauce over the center of the corn tortillas. Sprinkle with additional cheddar cheese. Spray the tortillas with nonstick cooking spray (this helps get them crispy).
6. Bake in preheated 425F oven for 15 minutes, or until golden and crispy. Keep an eye on the tortillas in the final few minutes of cooking to make sure they don’t get too crispy for your liking.
7. Serve with ranch dressing or sour cream and enjoy!