3Anaheim or Hatch chiles or 7 ounce can diced green chiles drained
2teaspoonscanola oil not needed if using canned chiles
¼cupchopped fresh cilantroplus more for garnish
3cupsgrated jack cheese divided
10white corn tortillas cut into bite sized pieces
In a large skillet, heat butter over medium until melted. Add onions and garlic and saute until onions are softened and beginning to brown.
Add flour, cumin, bouillon, and a pinch of black pepper and cook 1-2 minutes longer to brown the flour mixture.
Stir the water into the flour mixture, cooking over medium heat until the sauce begins to thicken slightly and becomes bubbly.
Add chicken breasts into the skillet, reduce heat to medium-low, cover and simmer until chicken is cooked through (about 15 minutes or until chicken’s internal temperature registers 165°F on a meat thermometer).
Once the chicken in the skillet has cooked through, shred into bite-sized pieces.
Add chiles, ¼ cup cilantro, cream cheese, sour cream, and 1 ½ cups of the jack cheese into the skillet and stir until smooth.
Add corn tortilla pieces to the skillet, cooking over medium heat until mixture is bubbly and evenly combined.
Sprinkle remaining cheese and a pinch of cayenne pepper over the top of the skillet mixture and place under the broiler to cook for about 5 minutes or until the top is bubbly golden brown.
Garnish with more cilantro and sliced avocado. Serve hot.