INGREDIENTS
20 oz
enchilada sauce
10 1/2 oz
condensed cream of chicken soup
8 oz
cream
4 cups
meat from 1 rotisserie chicken
4 oz
chiles
12 oz
mozzarella cheese
4 oz
monterrey jack cheese
10 10-inches
flour tortillas
1 serving
cilantro
1
lime
1
vine-ripened tomato
1
avocado