3 chicken breast shredded
1 15oz can tomatoes & green chili’s
1 cup water
4-6 tbsp taco seasoning
10- 12 flour tortillas
1 yellow pepper diced
1/2 red onion diced
2 jalapeños sliced
1 cup diced white processed cheese (valveta)
1 cup Colby jack shredded cheese
Salsa
Sour cream
Cilantro
Directions: preheat oven to 425 degrees.
Then cook and shred chicken you can do this before hand and keep in freezer or fridge. Then add chicken, taco seasoning, can of tomatoes and 1 cup water and bring to a boil in sauté pan. Let boil for about 3 minutes until liquid begins to evaporate. Then add in 1 cup white processed Queso cheese. Mix cheese until melted and remove from stove. Place 5-6 tortillas onto a baking sheet and drizzle with a little olive oil. Place into oven for 3 minutes to crisp. Chop veggies and place into sauté pan and drizzle with a little olive oil. Sauté for 5 minutes to soften veggies. Remove tortillas from oven and add chicken mix, and your choice of toppings. Placee back into oven for 3-5 minutes to heat. Remove and top with salsa, sour cream and cilantro. Enjoy!