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1
In a ziplock bag or bowl, place the garlic, italian dressing, soy sauce, and chicken breast to marinate, about ten minutes.
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2
It would be best to heat skillet over medium high and olive oil now.
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3
Remove chicken from bag and cut into strips length wise, and then once horizontally.
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4
Add to preheated skillet and cook until done, but not over done.
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5
Set aside to let juices re-absorb and cool.
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6
With the same skillet, add the rest of the olive oil.
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7
Add the vegetables and grilluntil tender and brown, but not burnt.
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8
Add the fajita seasoning (I am liberal, and this is the only salt used in the dish -- do not add your own).
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9
With the veggies cooking, shred chicken and add after you add the fajita seasoning.
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10
Remove from heat.
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11
In a small round cake dish, spray with non stick cooking spray and place one flour tortilla on the bottom.
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12
Add 1 Tablespoon of Taco Sauce, Chicken mixture, and a small amount of cheese.
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13
Place second tortilla and repeat--taco sauce, chicken mixture, and cheese with remainder of shells.
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14
It is okay to have left over chicken mixture.
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15
Around the shells, fill with salsa and remainder chicken mixture.
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16
Cover with foil and bake at 350 Degrees for 10 minutes.
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17
Remove foil, Sprinkle with extra cheese and bake until bubbly.
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18
Top with sour cream.
