Cut chicken up into small pieces. Put chicken in a bowl and add 1 TBSP of olive oil. Season with salt, cayenne, chili powder, cumin, paprika, dried cilantro, and black pepper. Mix until chicken is well coated in seasoning.

Add 2 TBSP of butter to a skillet over medium high heat. Cook chicken until it reaches an internal temp of 165 degrees.

Remove chicken from the skillet and turn heat down to medium low. Add a little bit more oil to the skillet. Add tortillas, shredded cheese, and chicken to the tortillas. Fold tortilla in half and cook until both sides are golden brown and crispy.

Enjoy!! These are so good with sour cream and Pico de Gallo!