INGREDIENTS
2 cups
Chicken breasts, cooked and shredded
1
Avocado
1 14 ounce can
Bush's chili pinto beans
1
Cilantro
1
Red onion, halved and cut into 1/4" slices
3/4 cup
Barbecue sauce
1 1/2 cups
Canola oil
10
Corn tortillas
2 cups
Monterrey jack cheese