Chicken and Avocado Enchiladas

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2 large avocados, diced
1 1/2 cups salsa verde
1/4 cup cilantro, chopped
2 cups cooked chicken, sliced or shredded
2 cups Monterey Jack cheese, shredded
8 (4-5 inch) tortillas (gluten-free for gluten-free), warmed


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