Season the chicken breasts with your Mexican rub on both sides.
Place onto the grill and cook for 6 minutes. Flip and continue to cook until the internal temperature reaches 165°F.
Remove from the grill and let rest for 10 minutes.
Cut the chicken breasts into small bite-sized pieces and place into a skillet with the salsa verde. Sauté for a couple of minutes.
Place the tortillas into a cake pan upright. Place half the cheese into the bottom of the tortillas. Top with the chicken and the rest of the cheese.
Place the pan into the Traeger or oven (or you can use an air fryer and skip the pan) and let cook just until the cheese is melted and the shells are warm.