INGREDIENTS
1 1/2 lb
chicken breasts
20 ozs
green enchilada sauce
1/2 cup
milk
1/2 cup
canned jalapeno peppers
2 Tbs
sweet pickle juice from the jar
1/2 cup
cilantro
10
flour tortillas
2 cups
pepper jack cheese
1 serving
avocado
1 slices
jalapeno
4 ozs