Ingredients:
1 1/2 pounds boneless, skinless chicken breasts
2 teaspoons freshly grated lime zest
1 teaspoon brown sugar
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon chipotle chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons olive oil
8 ounces of your favorite beer
1 jalapeño pepper, seeded and diced
1 lime, juiced
8 ounces monterey jack cheese, freshly grated
8 to 10 flour tortillas (I used whole wheat)
2 teaspoons freshly grated lime zest
1 teaspoon brown sugar
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon chipotle chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons olive oil
8 ounces of your favorite beer
1 jalapeño pepper, seeded and diced
1 lime, juiced
8 ounces monterey jack cheese, freshly grated
8 to 10 flour tortillas (I used whole wheat)
beer enchilada sauce
2 tablespoons olive oil
2 tablespoons flour
1 1/2 cups your favorite beer
15 ounces tomato sauce
2 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon chipotle chili powder
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 tablespoons flour
1 1/2 cups your favorite beer
15 ounces tomato sauce
2 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon chipotle chili powder
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions:
Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray.
In a small bowl, combine the lime zest, brown sugar, cumin, paprika, salt, pepper, chili powder, onion powder and garlic powder. Mix together well, then rub all over both sides of each chicken breast. Heat a large skillet over medium-high heat and add the olive oil. Once it's hot, add the chicken and sear on both sides until deeply golden brown, about 2 minutes per side. Pour in the beer, reduce the heat to medium, cover and let cook until the chicken is cooked and tender, about 15 to 20 minutes. After 20 minutes, use forks or tongs to shred the chicken and mix it in with the remaining beer in the skillet. Turn off the heat. Add in 1/3 cup of the enchilada sauce and about 1/2 cup of grated cheese along with the peppers and lime juice, mixing well.
Add another 1/3 cup of the sauce to the bottom of the baking dish and spread it out with a spoon. Add the chicken filling to the center of each tortilla and roll them tightly, placing them next to each other in the dish. When finished, cover the tortillas with the remaining sauce and cheese. Bake for 30 minutes, until the cheese is golden and melted on top.
enchilada sauce
Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.
Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.
Recipe Source:howsweeteats
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