This is actually embarrassing to add to my favorite recipes, but I have friends (who will remain anonymous) who honestly call me a couple times a year because they can't remember how to make these. One of my sisters started making them for our Lake Powell trips because they fed a crowd and you could make the mixture and then whip up yummy quesadillas day after day. I have taken these to friends and neighbors who need something for a meal, along with lunch for a few days in a row. I've also taken it to people when they move into a new house so they can eat them for a few days when they are busy and don't have much in their fridge or pantry yet. Simple but wonderful, this recipe makes enough to feed an army!
6 chicken breasts, cooked & shredded
1 very lg. jar of mild Pace picante sauce
3 lg. fresh tomatoes, chopped
12 green onions, chopped
1 bunch cilantro, chopped
1 lg. can green chillies
monterey jack cheese, shredded
In a large saucepan, mix chicken, salsa, tomatoes, onions, cilantro and green chillies. Cook on medium heat until flavors combine, about 10-15 minutes. On a saute pan or griddle, place a tortilla and top with cheese; wait until it starts to melt. Spread hot chicken mixture on half of the tortilla (use a small amount so it doesn't spill out the sides) and fold other half over top. Grill until light brown on both sides. Cut into triangles and top with sour cream, olives and guacamole. Mixture can be refrigerated for a week and warmed up to use at a later time, or frozen for up to 6 months.