1 tablespoon olive oil
3 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 corn tortillas, cut into bite-size pieces
1 (14.5-ounce) can diced tomatoes with green chiles
1 1/4 cup red enchilada sauce
1 (8-ounce) can tomato sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 avocado, halved, seeded, peeled and diced
1/4 cup tortila strips
2 tablespoons chopped fresh cilantro leaves