INGREDIENTS
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4 ripe avocados
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16 ounce Old El Paso Refried Beans
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10 ounce Old El Paso Red Enchilada Sauce
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1 cup shredded cooked chicken (use leftovers or a rotisserie chicken)
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1 cup shredded mexican blend cheese (could be reduced fat)
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1/4 cup crumbled queso fresco
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1/4 cup chopped green onions