INGREDIENTS
2
Chicken breasts, skinless boneless
1
Avocado, ripe
2
Green onions
1
Lime, wedges
1/2
Onion, medium
1
15- oz can Pinto beans
3 cups
Romaine lettuce
1 1/2 cups
Tomato
2 cups
Rice, cooked white or brown
1
Salt and pepper
1 tbsp
Olive oil
1
Tortilla chips
1/2 cup
Queso fresco
1 10 ounce can
Enchilada sauce