INGREDIENTS
2 1/4 cups
chicken broth
3/4 cup
long grain rice, rinsed
1 15 ounce can
pinto beans, drained and rinsed
3 1/2 tbsp
chili powder
salt and pepper
2
green onions, thinly sliced
2 tbsp
vegetable oil
3 cloves
garlic, minced
2
each) cans tomato sauce
1 1/2 lb
boneless, skinless chicken breasts
6 tbsp
minced fresh cilantro
6
(10-inch) flour tortillas
2
avocados, halved, pitted and cut into ½-inch pieces
8 oz
Monterey Jack cheese, shredded
1 1/2 cups
tomatillo salsa
water, as needed
1/2 cup
Mexican crema