6 skinned chicken breasts
2 tbsp. oil
1 diced onion
1 sm. can diced & drained green chilies
1 sm. can chopped black olives
Salt & pepper to taste

Boil chicken breasts in salt, pepper and garlic salt for 1/2 hour. Cool slightly and shred meat.

Place oil in skillet and add onion. Heat until onions are transparent. Add all remaining ingredients and heat together. When almost done, add 1 diced tomato and a small amount of bottled taco sauce. Either flour or hard corn taco shells are good. Top with sour cream if preferred and shredded cheese but not necessary.