Spicy Beer and Lime Chicken Enchiladas

Enchiladas for dinner, because who doesn’t love them?!  Based on THIS recipe:  http://www.howsweeteats.com/2013/12/spicy-beer-braised-lime-chicken-enchiladas/

Spicy Beer and Lime Chicken Enchiladas

  • 1 1/2 lb boneless skinless chicken breasts
  • the zest of one lime
  • 1 tsp sugar
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
  • 8 oz of beer (I used Corona)
  • 1 jalapeño pepper, diced
  • the juice of one lime
  • 8 oz monterey jack cheese, shredded
  • flour tortillas (I used 9, but depends on the size of them, I suppose)

Let’s start with the rub.  Zest the shit outta a lime into a bowl:

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Add the sugar, cumin, paprika, chili powder, garlic powder, salt and pepper.

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Heat a skillet or something (I used my Dutch oven because duh its the greatest most versatile thing in the kitchen) with the olive oil over medium high heat.  While that’s heating up, mix together your rub and smother those chicken breasts.  I mean, COVER them with the entirety of the contents of the bowl.  Add to the skillet.

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Brown them on both sides, a few minutes per side.

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Crack your beer, take a swig.

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Pour the 8 oz into the pan and watch it bubble up.  Reduce your heat to medium.

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Smells delectable at this point.

Cover the pot/skillet/pan/whatever and let it cook in there for about 20 minutes.  In the mean time, we’ll make the sauuuuce.

Beer Enchilada Sauce

  • 2 tbsp olive oil
  • 2 tbsp flour
  • 1 1/2 cups beer (again, I used Corona)
  • 15 oz can of tomato sauce
  • 2 tbsp ketchup
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper (you can reduce this if you don’t want it as spicy)
  • 1/4 tsp salt
  • 1/4 tsp pepper

Combine the oil and flour over medium heat and stir with a whisk.  This is the roux, or thickening agent for your sauce.  Cook until golden brown and make sure to keep a sharp eye on it and stir occasionally to make sure you don’t burn it.

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Add the remaining sauce ingredients to the roux.

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Stir to combine and let the sauce come to a simmer.  Then reduce the heat to low and cook for a few minutes.  Make sure you taste and adjust as necessary.  If it’s too spicy, add more ketchup or some tomato paste if you’ve got it.  More spice?  MORE CHILI POWDER.

Preheat your oven to 350 deg F.

Check on your chicken, turn off the heat and start shredding it up with some forks.  I also read that you can shred it quickly in a stand mixer with the paddle attachment, but I was too lazy to clean that so I went with the forks.

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Add 1/3 cup of sauce, the jalapeño pepper and the lime juice to the skillet.

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Mix it alllll up into a happy pile of poultry.  Then add a handful of grated cheese.

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Add another 1/3 cup of sauce to the bottom of a buttered/oiled baking dish.

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Roll up your happy cheesy chicken mix into tortillas and add them to the baking dish.

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Cover the enchiladas with the rest of the sauce and cheese.

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Stick it in the oven (side note:  my oven has TWO ovens.  jealous?) for 30 minutes, or until the cheese is golden brown and bubbly.

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Invite friends over to consume.  Or just selfishly take the leftovers for lunch for the next week.  YUM.

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