|Blue corn tortillas||6 (Yellow Or White)|
|Shredded cooked chicken breast||1 Cup (16 tbs)|
|Minced fresh cilantro||1 Pinch|
|Garlic||1 Clove (5 gm), crushed|
|Green chiles/4 ounces canned chopped green chiles||3 Ounce, parched peeled and chopped|
|Sour cream||1⁄2 Cup (8 tbs)|
|Jalapeno pickle juice||1 Teaspoon (Or More)|
|Shredded lettuce||1 Cup (16 tbs)|
|Fresh tomato||1 Large, cut into wedges|
|Avocado||1 , peeled, pitted and cut into long slivers|
1 Wrap the tortillas in foil and heat on 3 or 6 plates (3 plates if serving as a main course, 6 plates if serving as a snack). Meanwhile, prepare the chicken and season with salt; mix in cilantro and garlic.
2 When tortillas are heated through, about 15 minutes, place one or more on each plate. Spoon one-sixth of the chicken down the center of each tortilla. Divide the chopped green chile into 6 portions and place on top of the chicken. Roll each tortilla around the stuffing and place it seam side down to hold it together. Place each plateful in the oven to heat a few minutes.
3 Combine the sour cream with the jalapeno juice, making it as hot as desired by adding juice to taste. Place some tomato sauce on top of each stuffed tortilla.
4- Encircle tortillas with lettuce, tomato and avocado slivers.