Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the minced garlic and cook until golden, about 1 minute.

Mix in the shredded leftover chicken, petite diced tomatoes, and taco seasoning. Stir and cook for about 2 minutes.

Stir in the shredded cheese until melted and integrated, then set aside to cool slightly.

In the same pan, add the remaining tablespoon of oil, heat, and warm 4 or 5 tortillas until pliable.

On each tortilla, place about 1 tablespoon of the chicken mixture and sprinkle some extra cheese on top.

Fold each tortilla into a taco shape, cook on both sides until crispy and golden, about 2 minutes per side.