For the filling, I marinated 3 chicken breasts in salt, pepper, garlic, oregano, thyme, chili powder, sugar and balsamic vinegar for a few hours then roasted in a 450F oven for 45 minutes and shredded it into large chunks. Sauteed garlic and onions in 2 tbsps oil, added the cooked chicken, tomato chunks, ground cumin, diced jalapeno, and cooked briefly to combine, seasoned with salt, pepper and oregano. Turned off the flame, then stirred in about 1/4 cup chopped cilantro. Cooked the tortillas, added filling then sprinkled a generous amount of jalapeno pepper jack cheese. Served with a dollop of sour cream and store bought salsa (I totally forgot to make the salsa) and a side of mushroom rice. I hope the photo link works.