INGREDIENTS
3 cups
chicken (cooked and shredded or diced (slow cook, roast or boil it))
1 1/2 cups
Monterey Jack cheese (freshly grated)
2 tbsp
water
1 tsp
cumin
1/2 tsp
salt
1/4 tsp
chili powder
1
jalapeño (finely diced (optional))
1 1/2
limes
8
corn tortillas (whole-grain, 5" to 6")
sour cream
avocado
cilantro