Slice all bell peppers, mushrooms, and onion.

Remove seeds from habanero pepper and dice finely.

Dice chicken breast into bite-sized pieces.

In a large skillet, add chicken pieces and cover with water.

Bring to a boil and cook until chicken is tender (about 30 minutes).

Drain any water from the skillet.

Return chicken to skillet and add bell peppers, onion, habanero, and mushrooms.

Add salt and pepper to taste.

Cover the skillet and steam for 5 minutes.

Drain any remaining water from the skillet.

Return mixture to skillet and add Monterey Jack cheese.

Stir until cheese is melted and well combined.

Place 2-3 tablespoons of the mixture onto a flour tortilla.

Roll up the tortilla.

Repeat until all mixture is used.

Serve and enjoy!

Optional: Fry rolled tortillas in olive oil until lightly browned for a crispy texture.