INGREDIENTS
4
medium sized bell peppers
2 tbsp
olive oil
1
jalapeno pepper, seeded and diced
1/4
red onion, diced
2
garlic cloves, minced
2
boneless, skinless chicken breasts, cooked and shredded
2/3 cup
cannellini beans
1/4 cup
fresh cilantro
4 cups
enchilada sauce
6 oz
monterey jack cheese, freshly grated
avocado cream
1
ripe avocado, sliced
3 tbsp
plain greek yogurt or sour cream
1
lime, juiced
1/4 tsp
salt
1/4 tsp
pepper