INGREDIENTS
2 tbsp
olive oil
8 cloves
garlic, thinly sliced
2 15.5 ounce cans
cannellini beans, drained
1/3 cup
chicken broth
salt
1 cup
cooked, shredded chicken
12
6-inch whole wheat flour tortillas
2 cups
store bought salsa verde
1 1/2 cups
shredded pepper jack cheese