Grease skillet with oil and heat on stovetop to medium-high heat (375°).

Portion ground chicken into eight 2 ½-oz. balls. Less handling is better. Place balls on a plate and refrigerate until pan is heated.

Place balls in the pan and set a 6-inch tortilla on top of each. (Be careful not to overcrowd your pan.) Using a press, heavy bowl, or spatula, press down very firmly on tortilla-covered meat until each patty is thin and smashing tool reaches the pan’s surface.

Cook patties for 2-3 minutes, ensuring a nice crispy crust has formed on the bottoms. Using a metal spatula, “scrape” patties up from the pan and flip. Cook for one minute longer or until centers reach 165°.

Remove tacos from pan and dress with slices of American cheese. Fold in half, like a traditional taco, and allow cheese to melt. After tacos have cooled, dress with your favorite condiments/toppings, such as Thousand Island dressing, tomatoes, lettuce, onions, pickles, jalapenos, etc.