INGREDIENTS
1/2 lb
Chicken breast
1
Avocado
2 tbsp
Cilantro
6 oz
Corn, canned
1 4 ounce can
Green chiles
1
Tomatoes
2
Eggs
6 oz
Evaporated milk
1/2 lb
Elbow macaroni
1/2 tsp
Black pepper, fresh
1/2 tsp
Chili powder
1 tsp
Kosher salt
1/2 tsp
Cumin
12 oz
American cheese
4 tbsp
Butter
6 oz
Monterrey jack cheese
6 oz
Enchilada sauce