If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 teaspoon each granulated garlic, cumin, onion powder and chipotle chili powder
Oil
2 large boneless, skinless chicken thighs
1/2 yellow onion, diced
1/2 pound pork chorizo
4 ounces diced green chilies
1/3 - cup green salsa
8 - taco size flour tortillas
1 cup chicken broth
2 cups heavy cream
1.5 cups Monterey Jack cheese, shredded
Cilantro for garnish
Directions
Preheat grill to high
Combine garlic, cumin, onion and chili powder in a small bowl, mix well
Lightly oil thighs, and season both sides generously with the mix – you won’t use quite all of it
Oil grill and cook thighs until beautifully charred and about 175 degrees – 7 to 10 minutes, remove and let cook slightly, then cut into small pieces
While they cook, heat a large pan, add a tablespoon of oil and put in onion
Cook until just softened, 3-4 minutes then add the chorizo
Mix chorizo and onion, and cook until chorizo is done, or about 7 minutes – put into a large bowl and add the chicken, green chilis and green salsa – mix well to combine everything
Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish.
Put the broth into a bowl, and dip tortillas until lightly moistened to make the pliable, lay on the counter and put approximately 1/8 of chicken mixture in each tortilla and roll up
Place all 8 side by side in dish, seam side down, sprinkle with the cheese, and pour remaining cream over top.
Bake at 350 for 30 minutes, or until gorgeous, golden brown and bubbly
