INGREDIENTS
4 cups
cooked and skinned shredded chicken meat (about 1 store-bought rotisserie chicken)
2 4 ounce cans
diced Fire Roasted Hatch Chiles
1/2
medium white onion, diced
2 cups
whipping cream
1 cup
chicken broth
2
Avocados from Mexico
1 cup
fresh cilantro, stems and leaves
1 tsp
cumin
1 tsp
garlic salt
1 tsp
kosher salt, divided
Juice of one lime
2 cups
shredded Mexican blend cheese (or just Monterey Jack if you prefer)
8
7”-8” flour tortillas
1/4 cup
chopped green onion