INGREDIENTS
2
rotisserie chickens
16 ozs
chunky salsa
32 ozs
pinto beans
15 ozs
enchilada sauce
1 tsp
kosher salt
1/4 tsp
chili powder
1/4 tsp
ground cumin
1 serving
tortilla strips
1 serving
cheese
1 serving
greek yogurt
1 serving
tomatoes
1 serving
lettuce