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Enchilada Chicken

Lena Abraham
  • 50 minutes
  • Serves 4

INGREDIENTS

1 lb

Chicken breasts, boneless skinless

1/2

Avocado

1/4 cup

Cilantro

3

Garlic cloves

1

Lime, Juice of

1

Lime, wedges

1 14 ounce can

Tomatoes

1/4 cup

Black olives

1/2 tsp

Chili powder

1

Kosher salt

1/2 tsp

Cumin

1 1/2 cups

Monterey jack

1 10 ounce can

Enchilada sauce, red