Heat the olive oil in a skillet over medium heat. This helps to prevent the chicken from sticking and ensures even cooking.

Add the cubed chicken to the skillet and season with chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Stir to coat the chicken evenly with the spices.

Cook the chicken for about 8-10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center. This ensures the chicken is safe to eat and flavorful.

In a mixing bowl, combine the shredded cheddar cheese, Monterey Jack cheese, softened cream cheese, and milk. This mixture will create a creamy and cheesy sauce.

Microwave the mixture in 30-second intervals, stirring in between, until the cheeses are melted and smooth. This method prevents the cheese from burning and ensures a creamy texture.

If desired, stir in the chopped jalapeños for added heat. Adjust the amount based on your spice preference.

Warm the corn tortillas in a dry skillet or microwave until pliable. This step makes them easier to fold without breaking.

Place a generous amount of the cooked chicken on each tortilla, followed by a drizzle of the queso sauce.

Top with shredded lettuce, diced tomatoes, and a dollop of sour cream. This adds freshness and creaminess to the tacos.

Squeeze fresh lime juice over the tacos before serving for an extra burst of flavor.