INGREDIENTS
3
Chicken breasts, boneless skinless thin
1
Avocado
2 tbsp
Cilantro, fresh leaves
1 14.5 ounce can
Tomatoes with green chiles
1 8 ounce can
Tomato sauce
1
Kosher salt and freshly ground black pepper
1 tbsp
Olive oil
6
Corn tortillas
1/2 cup
Cheddar cheese
1/2 cup
Monterey jack cheese
1 1/4 cups
Enchilada sauce, red
1/4 cup
Tortila strips