Ingredients: 2 tsp. chili powder 1 tsp. ground cumin 1 tsp. dried oregano 2 lb. thin-cut  boneless, skinless  chicken breasts Salt and pepper 2 Tbs. olive oil 1 large onion, sliced 1 red bell pepper, cut  into strips 1 green chile pepper,  cut into strips 12 flour tortillas, 8-  inches in diametet 3 cups grated   Monterey Jack Let's go >>>>    

Season chicken with spice mix, salt and pepper. Cook over medium-high heat, 3 minutes per side. Let rest 5 minutes, then cut into bite-size pieces.

Cook onion and peppers  until softened,  3 to 4 minutes.  Set aside.

Place a flour tortilla in a hot buttered skillet, top with grated cheese, chicken pieces and cooked pepper mixture.

Top with more grated cheese and a second tortilla. When tortilla is golden, carefully flip and cook until second  side is golden.

Cut into wedges and ENJOY!

Hungry for more? Try this Sheet Pan Gnocchi  with Pesto and Vegetables