Preparation Time: 20 Minutes

FB: Glenns Food Blog - Wok with Me

barbara

2 ¼ cups chicken broth

¾ cup long grain rice, rinsed

1 can (15 ounces) pinto beans, drained and rinsed

3 ½ tablespoons chili powder

Salt and pepper to taste

2 green onions, thinly sliced

2 tablespoons vegetable oil

3 cloves garlic, minced

2 (8-ounce) cans tomato sauce

1 ½ pounds boneless, skinless chicken breasts

6 tablespoons minced fresh cilantro

6 (10-inch) flour tortillas

2 avocados, cut into ½-inch pieces

8 ounces shredded Monterey Jack cheese

1 ½ cups tomatillo salsa

Water, as needed

½ cup Mexican crema

Directions at facebook.com

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