FOR THE FILLING:

In a large pot boil chicken for 15 minutes.

While chicken is boiling, slice peppers and onions.

In a large saute pan drizzle with olive, add peppers and onions and cook for 10 minutes.

Drain the chicken and cool for 2 minutes.

Shred chicken and add to peppers and onions.

Sprinkle with Mexican seasoning and stir till mixed into the chicken well.

Add ¼ of a cup of water at a time to the mixture. Stir between each ¼ cup to moisten the chicken.

After all the water has been added cook for 5 minutes. Set aside

Preheat oven to 350 F. Spray two 12 cup muffin pan with cooking spray.

Using a 4 round inch cookie cutter, cut each tortilla and place into muffin pan, pushing down the middle.

Add chicken filling to each cup.

Bake for 12 minutes or until brown.

Pull out and sprinkle with 1-2 teaspoons of cheese on top. Place back into oven till cheese has melted, about 2 minutes.

Cool and ENJOY!