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Chicken Enchilada Bake

Joy the Baker
  • minutes
  • Serves

INGREDIENTS

2

Chicken breasts, boneless skinless

1

Avocado, ripe

1

Cilantro, fresh

1

Lime, wedges

1 cup

Scallions

1/2 cup

Black olives

12

Corn tortillas, lightly fried

8 oz

Monterey jack cheese, grated

1

Queso fresco

1 28 ounce can

Enchilada sauce, green