INGREDIENTS
4 cups
Chicken, cooked
2
California avocados
1/2 cup
Cilantro, fresh
1/2 tsp
Garlic powder
1
Jalapeno pepper
1
Lime, juice of
2
Poblano peppers
1
White or yellow onion, medium
2 cups
Chicken broth
2 tbsp
Flour
1/4 tsp
Pepper
1/2 tsp
Salt
2 tbsp
Olive oil
1/2 tsp
Cumin
8
(6-inch) flour tortillas
2 tbsp
Butter
2 cups
Monterrey jack cheese
3/4 cup
Sour cream