Chicken El Toro

4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 small onion, diced
1 (16 ounce) jar mild picante sauce
1 cup shredded Monterey jack cheese
8 (8 inch) flour tortillas
1/2 cup sliced black olives
1/2 cup sour cream

Place chicken breasts in a saucepan with enough water just to cover.
Bring to a boil, and cook until meat shreds easily. Remove chicken
from water, shred, and set aside. Reserve water.

Heat oil in a large heavy skillet over medium heat. Add onion, and
cook until transparent. Add shredded chicken meat, and stir in the
picante sauce, and 1/2 cup of the RESERVED chicken water. Reduce heat
to low, and simmer 30 minutes, or until the sauce is thick. Remove
the pan from heat, and sprinkle cheese over the chicken mixture.

Serve over flour tortillas and garnish with sliced olives and sour
cream.