Chicken Pepper Jack Tacos

Prep Time: 30 mins | Cook Time: 25 mins | Course: Dinner | Serves: 6 

Spicy shredded chicken, and pepper jack cheese with iceberg lettuce, green onion, cilantro, avocado, olive, tomato, and cheddar topped with sour cream and salsa. 

20 corn tortillas

2 cups pepperjack cheese

Olive oil spray

1 Tbsp olive oil

4 chicken thighs

½ head iceberg lettuce, sliced thin

1 bunch cilantro, chopped

5 green onions, sliced

4 oz sliced black olives

1 avocado, diced

3 Roma tomatoes, diced

2 cups cheddar cheese, shredded

1 ½ cups salsa, divided

1 cup sour cream

Preheat the oven to 400*. In a large skillet, heat 1 Tbsp olive oil over moderate heat and add chicken thighs with ½ cup salsa. Cook for about 4 minutes per side or until cooked completely through. Shred the chicken with 2 forks (or in a stand mixer with the paddle attachment). Spray oil in a 9.13 baking dish and set to one side of your workstation. Place tortillas in two stacks on a paper towel-lined plate (microwavable) and cover them with a damp paper towel. Microwave for 2 minutes and keep one half covered while you're working with the first stack. Add about 1 tablespoon of pepper jack cheese shreds on top, then a couple of tablespoons of chicken. Fold and set in the prepared dish. Repeat until you have about two sets of ten tortillas lined side by side. Spray the tortillas with a burst of oil and bake for about 10-12 minutes. The tortillas will be basically soft with a bit of crunch on the tops. The cheese and chicken should be melted and hot.
Cut lettuce as thin as you can, add chopped cilantro and green onions into a bowl, and toss to mix. Spread a layer of lettuce mix into the tacos, and top with olives, avocado, tomatoes, and cheese. Drizzle salsa and sour cream over the top of each taco.