1 (16-oz.) container salsa verde (fresh green salsa in the refrigerated section)

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3/4 cup low sodium chicken broth

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12 corn tortillas, cut into 1-inch strips

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3 cups cooked shredded chicken

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1 (8-oz.) package shredded jack cheese

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1 (8-oz.) package shredded low-fat Mexican cheese

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2 ripe Fresh California Avocados, halved, seeded, peeled and chopped

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1/2 tsp. kosher salt

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As needed California Avocado Sauce (see make-ahead recipe below)

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1 ripe Fresh California Avocados, peeled and seeded

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2/3 cup low sodium chicken broth

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1/8 ground black pepper

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1/4 tsp. salt

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.