1 boneless skinless chicken breast, diced into cubes
1 tsp. garlic powder
1 tsp. onion salt
1/4 tsp. salt
1/2 tsp. pepper
1 small onion, diced
2 flour tortillas
1/2 cup shredded Colby and Monterey Jack cheese. divided
olive oil

Season diced chicken with garlic powder, onion salt, salt and pepper. Add olive oil and chicken to pan and cook for 7 to 9 minutes or until browned and cooked through. Take chicken out of pan and set aside. Add in diced onion and sauté until translucent. Shred chicken and mix with onions.

Heat empty skillet (for tortilla).

Lay out one tortilla and layer half the cheese on top, then add the chicken and onion filling. Finish with the rest of the cheese. Top with the last tortilla and cook in skillet until cheese is melted and tortillas are golden brown.

Serve with Ranch dressing.

Submitted by: kristen98