INGREDIENTS
1
avocado
14 1/2 ozs
canned tomatoes
4 cups
chicken stock
1/2 tsp
coarse salt
6 6-inches
corn tortillas
4 servings
fresh cilantro
2 cloves
garlic
1/4 cup
grapeseed oil
1 medium
jalapeno chile
1
lime
2 ozs
monterey jack cheese
1/2 cup
onion
1 1/2 cups
shredded chicken