Creamy Avocado + Hatch Chile Chicken Charrd Corn Crepechiladas

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

Les conversions sont approximatives ; la source originale reste la référence.

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