1Lb of boneless skinless chicken
3 cups of BBQ sauce divided
24-6" flour tortillas
2cups shredded Monterey Jack cheese
2cups shredded white cheddar cheese
1 large red onion, thinly sliced
1/4 cup olive oil
2TBS ancho chile powder

In a med baking dish pour 2 cups of BBQ sauce over chicken and let marinate for 2 hours in refrigerator. Remove, season with salt and pepper to taste and grill for 7-8 min on both sides until tender and cooked through. Let cool enough to slice. Toss with 1 cup bbq sauce. Place 8 tortillas on a flat surface and sprinkle 2 TBS of each of the cheeses and onion slices. Top with some chicken. Stack another tortilla on top and repeat. Top with the remaining 8 tortillas and brush top with oil and sprinkle with chili powder. Place on a lightly oiled baking sheet and bake at 450 for 5-7 min or until golden brown and cheese has melted.