Heat oil in a skillet over medium heat. Add chicken; season with salt and pepper, if desired. Cook chicken until no longer pink; drain. Stir in taco seasoning and picante sauce; cook over low heat until warmed through. Layer each tortilla with one slice of Colby Jack cheese, a spoonful of chicken mixture and one slice of Pepper Jack cheese. Fold tortillas in half; arrange on a baking sheet. Bake at 425 degrees for 5 to 10 minutes, turning once, until crisp and golden. Serve with sour cream.
Tip: Whenever you’re grilling chicken for dinner, toss a few extra boneless, skinless chicken breasts on the grill. Sliced and refrigerated, they can be served another day in quesadillas, tacos or burritos for an easy meal with fresh-grilled flavor.
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