Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Cooked chicken breasts |
| ½ small | Onion, copped |
| 2 cloves | Garlic,chopped |
| ¼ \N | Green pepper, diced |
| 2 \N | Fresh jalapeno peppers |
| 4 \N | Mushrooms, sliced |
| 4 ounces | Monterey Jack, shredded |
| ½ \N | Jar taco sauce |
| 10 \N | Tortillas |
| \N \N | Olive oil |
| \N \N | Salsa, sour cream, lettuce |
| \N \N | And tomatoes |
Preparation : Place 2 tablespoons olive oil in frying pan with the onion, garlic, green pepper, jalapeno pepper, and mushrooms. Cook 1 minute. Do not let garlic brown. Add ½ jar taco sauce. Cook about 1 minute. Add shredded chicken; toss to coat. Add Monterey Jack cheese; cover and simmer 5-10 minutes until chicken is hot and cheese is melted. Place 1 tablespoon olive oil in a skillet. Heat on medium until very warm. Place flour tortillas in pan and warm both sides.
Place tortilla on a plate and fill one side with chicken-cheese mixture. Fold over to cover mixture. Top with salsa, about 1½ tablespoons sour cream and a few black olive slices. Serve with lettuce and tomatoes, refried beans, or rice and beans.