Creamy Avocado + Hatch Chile Chicken Charrd Corn Crepechiladas
INGREDIENTS
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1 cup whole wheat pastry flour or all-purpose flour
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3/4 cup milk (I used 2%)
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1/2 cup water
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2 eggs
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2 ears corn, husk removed
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1/4 teaspoon salt and pepper
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1/2 onion, finely diced
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2 cloves garlic, minced or grated
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2 jalapenos, seeded and chopped
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1 (14.5 onuce) can hatch chile enchilada sauce
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1 avocado, peeled and pitted, plus more for serving
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1 cup fresh cilantro leaves, plus more for garnish
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1 tablespoon adobo sauce (from the can of chipotle chiles in adobo)
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2 teaspoon chili powder
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1 teaspoon cumin
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salt and pepper
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4 boneless chicken breasts, cooked and shredded
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1 cup shredded pepper jack cheese
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1 cup shredded sharp cheddar cheese
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1/2 cup crumbled queso fresco
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grape tomatoes, for serving
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