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*For detailed instructions and attempts at humor, check out the related link.
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MARINATE THE CHICKEN:
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Butterfly the chicken breasts (this will help it marinate and cook faster).
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Throw chipotles, lemon juice, garlic, olive oil, salt and pepper into a blender.
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Whir until combined.
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Pour marinade over chicken breasts in a sealable container.
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Let sit in the fridge for at least 30 minutes.
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THE SAUCE: Chop tomatillos, onion, jalapenos, and garlic.
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Sautee over medium heat until the onions are translucent and the tomatillos get a more earthy color.
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Chop avocadoes.
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Put the tomatillo mixture and avocadoes into a blender or food processor.
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Add cilantro, lemon juice, cumin, salt and pepper.
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Whir until combined.
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Take the chicken out of the marinade and shake off the excess marinade.
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Using a grill, or grill pan, over high heat, cook the chicken a few minutes on each side.
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Allow chicken to rest briefly.
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Slice chicken into thin strips.
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Roll each tortilla around a few strips of chicken, then lay each rolled tortilla in a row in a 9x13 pan.
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Crowd them close together, itll help them stay closed.
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Pour sauce over the top of the rolled tortillas.
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Sprinkle the top of the sauce with monterey jack cheese.
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Place the dish under a low-heat broiler for 5-10 minutes (depending on your oven).
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Serve two tortilla rolls (enchiladas) at a time.
