Rub your favorite taco seasoning or rub over the chicken thighs.

Grill them or pan fry them in a tablespoon of oil until 165°F in the center.

Now melt a tablespoon of butter with a tablespoon of oil in a saute pan and cook the onion until golden.

Add the garlic and cook for a couple of minutes, stirring all the time.

Add the bouillon powder and chicken stock along with black pepper and simmer for 5 minutes.

Chop the chicken and mix it with the onion mixture, ½ cup of chilies and half a block of shredded cheese.

Preheat the oven to 375°F.

Put the green sauce in one dish and the red sauce in another.

Lightly fry the corn tortillas and then dip in one of the sauces, fill with chicken and roll up.

Make 6 red ones and 6 green ones.

Arrange them in a baking dish without overcrowding.

Pour the rest of the green sauce over the green ones and do the same with the red sauce and red ones.

Sprinkle more cheese over them and then add about ¾ of the green onions and all the olive slices.

Bake for 20 to 30 minutes or until the cheese is golden and melted. Garnish with more green onions and serve hot.