Recipe By Marylou
Published Mar 21st
Prep 15m Cook 45m Additional - Ready In 1h
Servings 4 servings Calories 705.7

No need to turn the oven on with this recipe that a chef gave me years ago. It was a popular item at the restaurant, always requested and it is still my family and friends favorite today! I have added my own special touches to make it even better. This can also be served over rice instead of tortillas.

Recipe Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 1 (16 ounce) jar mild picante sauce
  • 1 cup shredded Monterey Jack cheese
  • 8 (8 inch) flour tortillas
  • ½ cup sliced black olives
  • ½ cup sour cream

Cooking Directions

  1. 1 Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily. Remove chicken from water, shred, and set aside. Reserve water.
  2. 2 Heat oil in a large heavy skillet over medium heat. Add onion, and cook until transparent. Add shredded chicken meat, and stir in the picante sauce, and 1/2 cup of the reserved chicken water. Reduce heat to low, and simmer 30 minutes, or until the sauce is thick. Remove the pan from heat, and sprinkle cheese over the chicken mixture.
  3. 3 Serve over flour tortillas and garnish with sliced olives and sour cream.

Nutrition Facts

  • Calories 705.7
  • Carbohydrate 64.5 g
  • Cholesterol 106.2 mg
  • Fat 28.7 g
  • Fiber 4.5 g
  • Protein 45.4 g
  • Saturated Fat 12 g
  • Sodium 1593.8 mg
  • Sugar 4.5 g


  1. The whole family liked this recipe howeveer I did make a few changes. When I cooked the chicken I cooked it in chicken broth instead of water. I also followed the advice of some of the previous reviews and added garlic and fresh chopped jalapeno to my onions. I added the chicken and the picante - Read more ...
  2. So glad I read reviews! when you add black beans to this and saute garlic with the onions and add cumin this recipe is just GREAT! very easy to make and delicious would be great for parties served out of a crockpot too. I served on warm tortillas with lettuce.
  3. This recipe defiantly needs some help otherwise it's just salsa and chicken. Not very appealing. First off I added some finely crushed garlic to my onions for frying. I also added some fresh chopped chilies to fry also. It really bring the taste out but be careful not to add too much if you don't - Read more ...
  4. taste was good but wasn't exactly what i was expecting in the presentation department...
  5. This was an excellent recipe and very easy. I used hot salsa as we like things spicey. I baked the filled tortillas for 15 minutes or so after topping with reduced-fat cheddar cheese.
  6. Terrific!!! Added cheddar/jack for extra flavor and served over rice...Scrumptious.....Also great as burritos.....Thanks Marylou
  7. This is a very easy dish and a great addition to any recipe box. I have made this for certain guests that we have over and it is often requested from return visitors. I highly recommend especially for people with little time on there hands.
  8. Very good and so easy! I added some garlic and a little cumin and cayenne as well as sauting a few cloves of garlic with the onion. We like things spicy so I used medium salsa and it was perfect 'heat'. Used a cheddar/jack mix for a little more flavor. We all enoyed these as - Read more ...
  9. a great recipe that ive added to my personal cookbook. i found that cilantro and green chiles really added to the flavor. but great nonetheless.
  10. delicious and easy!