Laura's Kitchen

3 Boneless Skinless Chicken Breast
2 Sweet bell peppers, chopped
1 onion, diced
2 cloves garlic, grated
1 large tomato, diced
1/4 cu olives
1 handful cilantro
1/2 cu plain tomato sauce
1 t Chile powder
1 t paprika
1 t Cayenne pepper
a pinch red peeper flakes
1/2 t salt
juice of one lime
18 corn tortillas
1 cu shredded cheese
1 Avocado

In a pan over medium heat saute onions and garlic in 1 T olive oil. Add chicken. Salt, cover and cook all the way through. When Chicken is done, put in a food processor one at a time with cilantro and chop. Stream in lime juice. Set mixture aside.
In a small bowl, mix sauce and spices together. Spoon a little bit of sauce into a 9 x 13 pan. Spread it around. This will act as a glue for the tortillas. Lay 6 of the cor tortillas on the bottom of the pan. Spoon some more sauce and the onions from the chicken. Spread and add chicken and veggies. Sprinkle some cheese on top. Repeat until you run out of filling.
Bake for 15 min at 350 F or until cheese bubbles. Chop up Avocado and put on top of the melted cheese. Serve and enjoy!