Make the polenta by pouring chicken broth and milk into a saucepan.
Bring to a boil, then lower heat to medium and whisk in polenta (BE CAREFUL and do this slowly – hot milk splashed up on my arm and I have the blisters to show it 🙁
Cook for 15-20 minutes, stirring often, until polenta has thickened.
While the polenta is cooking heat a large skillet and add a tablespoon of oil. Add chicken breasts and brown on both sides (about 3-4 minute per side).
Once browned, add enchilada sauce and remaining seasonings, and bring sauce to a boil.
Reduce heat to a simmer and let chicken simmer in the sauce for 10-15 minutes.
Once chicken is cooked through shred it with two forks and stir to make sure sauce and chicken are fully incorporated.
While chicken and polenta are cooking, heat a second large skillet over medium-high heat and add the olive oil. When the skillet is hot, add the onions and peppers. Saute for 3-5 minutes or until they start to soften.
Stir in beans, cover and remove from heat.
Once polenta is ready (and you are ready to serve dinner) – stir in cheddar cheese and butter into the polenta and season.
Assemble the bowls by adding polenta first, topping with pepper and onion mixture, then the spicy chicken and garnishing with avocado/guacamole, queso fresco and chopped cilantro.