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:
Add the sugar, cumin, paprika, chili powder, garlic powder, salt and pepper.
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.
Brown them on both sides, a few minutes per side.