*For detailed instructions and attempts at humor, check out the related link.

MARINATE THE CHICKEN:

Butterfly the chicken breasts (this will help it marinate and cook faster). Throw chipotles, lemon juice, garlic, olive oil, salt and pepper into a blender. Whir until combined. Pour marinade over chicken breasts in a sealable container. Let sit in the fridge for at least 30 minutes.

THE SAUCE:
Chop tomatillos, onion, jalapenos, and garlic. Sautee over medium heat until the onions are translucent and the tomatillos get a more earthy color.

Chop avocadoes. Put the tomatillo mixture and avocadoes into a blender or food processor. Add cilantro, lemon juice, cumin, salt and pepper. Whir until combined.

Take the chicken out of the marinade and shake off the excess marinade. Using a grill, or grill pan, over high heat, cook the chicken a few minutes on each side. Allow chicken to rest briefly.

Slice chicken into thin strips. Roll each tortilla around a few strips of chicken, then lay each rolled tortilla in a row in a 9×13 pan. Crowd them close together, it’ll help them stay closed.

Pour sauce over the top of the rolled tortillas. Sprinkle the top of the sauce with monterey jack cheese. Place the dish under a low-heat broiler for 5-10 minutes (depending on your oven). Serve two tortilla rolls (enchiladas) at a time.