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1. To make a tortilla shell, combine all the dry ingredients together and stir.
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2. In a separate bowl, whisk together milk and eggs until smooth and no lumps are formed.
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3. Heat 1 teaspoon of olive and 1/4 teaspoon of unsalted butter on a medium size skillet until hot. Swirl it around to coat the pan.
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4. With a ladle, scoop a generous amount of batter(about 1/4 of the batter) and spread it around the pan evenly, pressing down with ladle in a circular motion. Cook for about 1 minute on one side. Flip it around and cook for about 30 seconds on another side. Fold it in half like a taco and take it out of the pan and put on a plate.
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5. Proceed the same way with the rest of tortillas. Use 1tsp olive oil to 1/4 teaspoon butter ratio for each patty.
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To make a filling, dice onion and pepper. Cut up chicken into small pieces. Using the same skillet heat up two table spoons of olive oil. Cook onions and peppers for about 6-8 minutes until golden brown. Add in garlic and stir for a few seconds. Pour in 1/2 cup of salsa and 1/2 cup of water into the pan and stir everything around. Then lay chicken pieces on top of the sauce, bring to boil and close the lid. Simmer in sauce for 15 minutes. Give a few stirs and add in dry couscous. Cook for an additional 10 minutes with a lid closed.
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Lay the chicken and sauce mixture into a plate, mix in 3/4 cup of cheese and set aside.
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Assemble: Open up each tortilla, spread one tea spoon of sour cream on the bottom, then chicken and cheese mixture, then one tea spoon of salsa up on top, press and close with another half.
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Preheat the oven to 400F degrees. Lay all four tortillas on a baking sheet. Sprinkle the tops with 1/4 cup of cheese and bake for about 8-10 minutes until they are crispy.
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Take out of the oven and let cool. Serve with sour cream and salsa on the side.
