| 1 | bn | Cilantro, washed well (leaves only) |
| 4 | | Garlic cloves |
| 1 | sm | Onion, chopped |
| 2 | | Fresh serrano peppers |
| 1 | cn | (10-ounce) tomatoes with green chilies |
| 3 | qt | Chicken stock |
| 1 | cn | Tomato sauce (8 oz) |
| 2 | ts | Ground cumin (cominos), (2 to 3) |
| 1 | ts | Salt, (up to 2) |
| 2 | tb | Cornstarch dissolved in a small amount of water |
| | Corn tortillas (about 20), cut into thin strips |
| | Vegetable oil |
| 2 | c | Shredded grilled or poached chicken breasts (about 2 ounces per serving) |
| 1 | | 1/2 cups shredded monterey jack cheese, (up to 1) (about 1 ounce per serving) |
| 2 | | Avocados, peeled, pitted and sliced |
