Ingredients:

• 4 tablespoons of canola oil
• 1/2 pounds of chicken breasts, cut into thin strips
• 1 medium green and red bell pepper, cut into thin strips
• 1 medium onion, cut into thin strips
• 6 flour tortillas
• 2 cups of Monterey jack cheese or cheese of your choice
• 1 1/2 teaspoons of salt
• 1 1/2 teaspoons of pepper
• 1 1/2 teaspoons of cumin
• 1 teaspoon of garlic powder
• 1/2 teaspoon of Dave’s Ancho Powder
• Sour cream
• Green Lava

Instructions:

In a large, sealable plastic bag, combine chicken with two tablespoons of canola oil and all seasonings. Marinate for up to four hours.

In a large skillet, cook onions and peppers in two tablespoons of canola oil until crisp. Remove from skillet.

Discard marinade and add chicken to skillet over medium heat, cooking for about 7-8 minutes, or until meat is no longer pink. Return onions and peppers to chicken and mix thoroughly.

Warm tortillas and spoon chicken mixture into each tortilla. Add cheese, sour cream, and Green Lava.