INGREDIENTS
1
avocado
4 media
bell peppers
2/3 cup
cannellini beans
4 servings
cream
4 cups
enchilada sauce
1/4 cup
fresh cilantro
2
garlic cloves
3 tbsp
greek yogurt
1
jalapeno pepper
1
juice of lime
6 oz
monterey jack cheese
2 tbsp
olive oil
1/4 tsp
pepper
1/4
red onion
1/4 tsp
salt
2
skinless boneless chicken breasts