Preheat the oven to 350℉.

Blend the chipotle peppers + sauce, lime juice, cumin, and sea salt on high until combined and smooth.

In a medium size bowl, add your shredded chicken and half of the adobo sauce and mix until the chicken is evenly coated.

Lay the tortillas out in an even layer on the sheet pan (they may overlap a little). Drizzle both sides with olive oil. Brush or rub the olive oil on both sides of the tortillas.

On one half of each of the tortillas, add a spoonful of the chicken mixture and a sprinkle of cheese.

Bake the open faced tortillas with chicken and cheese for 5 minutes (your cheese will just start to get melty).

Using a spatula, fold the tortillas in half over the melted cheese to make your taco (the cheese should be melted enough to hold the shell closed), flip the tacos, and bake for an additional 10 minutes.

Mix the remaining half of the blended adobo sauce with the sour cream until combined.

Once finished baking, remove the tacos from the oven, garnish with cilantro and lime wedges (if desired).

Serve and enjoy!