INGREDIENTS
2 cups
Rotisserie chicken
1
Avocado
1
Cilantro
1 cup
Corn, kernels
2 cloves
Garlic
1
Jalapeno
1/2
Onion, large
1
Tomato
2 cups
Chicken broth, low-sodium
1 cup
Quinoa
1 tsp
Chili powder
1 tbsp
Olive oil, extra-virgin
1 tsp
Cumin, ground
1 1/2 cups
Monterey jack
1 cup
Enchilada sauce, red