Serves 8
3 braised/shredded chicken breasts (halves)
1 red bell peppers
1/2 yellow onion
1 T minced garlic
1 T Olive Oil
Ancho chili powder
Salt and pepper to taste
Cilantro
2 Avocados, seeded and diced
2 Roma Tomatoes diced
Shredded pepper jack cheese
8 soft flour tortillas

Bring a pot of water to a boil.  Place chicken breasts in the pot and return to a boil.  Lower heat and simmer chicken for 90 minutes. Allow to cook 20 minutes and then shred.

Julienne bell peppers and slice onions lengthwise into strips.  Saute peppers and onions in oil over medium high heat until slightly softened.  Add the chicken and the seasonings, and cook another 3-5 minutes until the flavors are well distributed, the chicken is warmed through, and the peppers and onions are browned on the edges.

Load each taco with the mixture and top with Pepper Jack cheese, Roma Tomatoes, and avocado.  (Optional, add sour cream to the top)