Preheat the oven to 400°F (200°C).
Place the chicken breasts in a casserole dish with 1/2 cup water, cover, and bake 35–40 minutes until juices run clear and the internal temperature reaches 165°F (74°C). Let cool slightly, remove skin if present, and shred the chicken.
In a medium bowl, combine shredded chicken, 1/2 cup shredded cheddar, 2 teaspoons taco seasoning, 1 teaspoon salt (or to taste), and 1/2 cup salsa until evenly mixed.
Warm the corn tortillas in a small skillet over medium heat about 20 seconds per side, until pliable. Work quickly so they stay warm.
Spoon about 3 tablespoons of the chicken mixture onto the center of each warmed tortilla, roll tightly, and place seam-side down on a parchment-lined baking sheet.
Brush the tops of the taquitos with a little olive oil or lightly mist with nonstick cooking spray.
Bake the taquitos for 15–20 minutes, until hot and crisp.
If desired, sprinkle additional shredded cheddar on top and return to the oven briefly until the cheese melts. Serve with Greek yogurt, guacamole, or salsa as desired.
