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).

Meanwhile, rub whole chiles with canola oil and place on a foil lined baking sheet under the oven broiler. Broil about 10 minutes, turning halfway through until the skins are well charred.

Allow chiles to cool enough to handle. Gently remove the soft chile flesh from the skin and discard the skin, stem, and most of the seeds. Dice chiles into small pieces.

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.

Storage:

Store in an airtight container in the refrigerator for up to 5 days.