1/4 cup oil
1/2 cup lime juice
Zest from one lime
1 tsp red pepper flakes
1/4 cup chopped cilantro
2 large boneless skinless chicken breasts
About 3 cups fresh chopped spinach
6 cups shredded Monterey Jack cheese
24 8" flour tortilla shells
Begin by combining oil, lime juice, lime zest, red pepper flakes and cilantro in a gallon size plastic zipper bag. Seal and squish it around to mix everything up really well. Poke your chicken breasts all over with a fork so that the marinade can really be absorbed by all of the meat. Open your bag back up and smell. The smell of it is amazing. You can skip that step if you want, but I recommend that you experience this step. You won't regret it. This is where the chicken gets plopped into the bag, the bag gets sealed and you shake things up a bit in there so that marinade covers both chicken breasts entirely. Now, put the bag into the fridge and forget about it until tomorrow.
Alright, so the next day, take the bag out. Chicken comes out of the bag and onto a plate or baking sheet and you sprinkle it with salt, pepper, garlic powder, onion powder, and chili powder. Tailor the amount of these to your tastes. I didn't measure them, I just poured it on until it looked good to me. Now, put 'em on the grill.
Cook your chicken until the internal temperature reaches 165°. Remove from the grill and cut into thin slices.
Note: I am serving a family of 9 and we had a couple left over for lunch, so if you are feeding fewer people, I would probably cut everything in half.