Step 1

In a large skillet, heat butter over medium until melted. Add onions and garlic and saute until onions are softened and beginning to brown.

Step 2

Add flour, cumin, bouillon, and a pinch of black pepper and cook 1 to 2 minutes longer to brown the flour mixture.

Step 3

Stir the water into the flour mixture, cooking over medium heat until the sauce begins to thicken slightly and becomes bubbly.

Step 4

Add chicken breasts into the skillet, reduce heat to medium-low, cover and simmer until chicken is cooked through (about 15 minutes or until the internal temperature registers 165°F on a meat thermometer).

Step 5

Once the chicken in the skillet has cooked through, shred into bite-sized pieces.

Step 6

Add chiles, ¼ cup cilantro, cream cheese, sour cream, and 1½ cups of the jack cheese into the skillet and stir until smooth.

Step 7

Add corn tortilla pieces to the skillet, cooking over medium heat until mixture is bubbly and evenly combined.

Step 8

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.

Step 9

Garnish with more cilantro and sliced avocado. Serve hot.