Healthy Rolled Chicken Tacos

I make these about once a week since they are so easy and very yummy. I love Mexican food so much but I'd live at the gym if I ate it as much as I want. The key to this is the salsa. It makes this tasty dish so moist and tangy.

2 boneless-skinless chicken breasts
6 corn tortillas
1/2- 3/4 cup reduced fat shredded cheese (either Mexican or cheddar blend)
2-3 tablespoons of salsa
olive oil spray
salt
pepper

Preheat oven to 375 degrees. Cook chicken on grill and set to rest for 5 minutes. Cut chicken breasts in half and place in food processor with salsa and pulse until shredded but not a paste. Transfer mixture to a bowl and add cheese, set aside. Heat up corn tortillas in the microwave for one minute (covered with a damp paper towel to keep moist). Spoon mixture in a row in the middle of the tortilla, like you would an enchilada, and roll. Set on a cookie sheet, seam side down. Continue doing this until all the mixture is used up. Sometimes you might need another tortilla, based on how thick you'd like your tacos to be. Spritz tacos with olive oil spray and sprinkle with salt.

Bake for about 10-15 minutes, or until the tacos turn golden. Remove from oven and serve immediately with salsa and low fat sour cream.