INGREDIENTS
4
Chicken breasts, boneless cooked and shredded
1
Avocado
1 cup
Cilantro, fresh
2
ears Corn
2 cloves
Garlic
1
Grape tomatoes
2
Jalapenos
1/2
Onion
2
Eggs
1 tbsp
Adobo sauce
2 tsp
Chili powder
1/4 tsp
Salt and pepper
1
Salt and pepper
1 cup
Whole wheat pastry flour or all-purpose flour
1 tsp
Cumin
1 cup
Cheddar cheese, sharp
3/4 cup
Milk
1 cup
Pepper jack cheese
1/2 cup
Queso fresco
1 can
Hatch chile enchilada sauce
1/2 cup
Water