Ingredients:
2 cups cooked chicken, shredded
2 ripe avocados, peeled, pitted, and diced
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
10 small flour tortillas
2 cups enchilada sauce
1/2 cup sour cream
1/4 cup chopped fresh cilantro, for garnish
Lime wedges, for serving
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