INGREDIENTS
3
boneless (skinless chicken breasts)
4 oz
can chopped mild green chilies (drained)
2 cloves
garlic (minced)
1
yellow onion (diced)
15 oz
can of diced tomatoes (with green chilies ,including juice)
15 oz
can of diced tomatoes (with garlic and olive oil, including juice)
1/2 cup
chicken broth (up to 1 cup)
1 tsp
cumin
salt and pepper
4
corn tortillas (sliced into 1/4 inch strips)
2 tbsp
chopped cilantro
1/2 cup
shredded Monterey jack cheese
1
avocado diced and tossed with lime juice to prevent browning
1
lime (cut into wedges)