INGREDIENTS
2 1/2 cups
Chicken, cooked
1
Avocado
1
Cilantro, fresh
1 cup
Corn, frozen
4
Garlic cloves
2 4 ounce cans
Green chiles
1
Green onions, fresh
1
Lime, wedges
1
Lime juiced
1 14 ounce can
Pinto beans
1
Sweet onion
1 14 ounce can
Tomatoes, fire-roasted
3 cups
Chicken stock, low-sodium
1 tbsp
Tomato paste
1 14 ounce can
Tomato sauce
1 tsp
Chili powder
1 tsp
Paprika, smoked
1/4 tsp
Pepper
1/4 tsp
Salt
1 tbsp
Olive oil
1 tsp
Cumin, ground
2
6-inch flour tortillas
1 tbsp
Butter, unsalted
1/2 cup
Monterey jack cheese
1
White cheddar cheese