Simmer chicken breasts in water to cover for about 15 minutes, remove until cool and dice or shred (to save time, you can also buy a pre-cooked rotisserie chicken and chop half the bird in small pieces, reserving the rest for sandwiches or a salad). While cooling, cook the diced onion and pepper in the skillet over medium heat until soft, about 10-15 minutes. Add chopped chicken to the skillet along with the salsa and Tabasco sauce, mixing well until everything is heated through. Turn off the heat.
Arrange the tortillas on a flat surface, spoon the filling over one-half the surface. Fold over the other half, trying to squeeze back in any of the filling that tries to escape. If you’re starving, you can eat what’s in front of you, but we like to toast the tortilla which you can do in the same skillet. Cook an additional 5 minutes over medium heat, then turn over carefully with a spatula and brown the other side. Lift out carefully to plates and garnish with the sour cream, guacamole and reserved salsa. The tortillas are toasty and slightly brown. Delicious!