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30 Days 30 Recipes: Beer Chicken Enchiladas Recipe June 12th

Beer Chicken Enchiladas Recipe
Beer Chicken Enchiladas Recipe

When I was a kid we ate a lot of Mexican food. Probably because it is inexpensive, easy and flavorful. To this day Mexican food is my favorite style of food. Perhaps it is because it reminds me of my childhood and family dinners. Or maybe because it is easy to make and when I make Mexican food it makes me feel like I am a decent cook. I am usually surprised when I can recreate a recipe and share it with my friends and they say “this is really good”.

Apparently I need to work on my self-confidence. I recreated this recipe from Craft Beer.com. Big surprise I was on that website, right?

You will need the following ingredients for this beer chicken enchiladas recipe:

2 Tbsp olive oil
4 cloves garlic (minced)
1 lb boneless chicken meat (skinned/trimmed of fat)
4 dried New Mexican red chile pods (topped and seeded)
12 oz beer (I recommend a light beer like a Pacifico or Corona)
Juice of 2 limes (about 1/4 cup)
1 tsp salt, or to taste
1 cup roasted green chiles, peeled, topped, seeded and diced
vegetable oil
16 corn tortillas
8 cups enchilada sauce

Start with heating the olive oil in a medium sauce pan. Throw in the garlic and cook until it fills your house with the scent that will keep Count Dracula away. Next add in the chicken and brown the chicken.

Next add the beer, chilies and lime juice. Bring to a boil and then reduce the heat and simmer for about two hours. The chicken should be falling apart once done.

Pull the chilies out after the chicken is done and scrape out the insides, or the meat of the chili, and toss the chili meat back in to the meat mixture. Chili skins can find their way to the garbage disposal.

Add in the salt and roasted green chilies. If you need help roasting the chilies I recommend letting Red Drummond lend you a hand.

Shred the chicken with two forks and let the mixture simmer until most of the liquid is gone. You can fry up the corn tortillas while you wait. You do not want them to be crispy, just toughen up a bit. You will also want to get a large enough baking pan for the enchiladas and coat the bottom of the pan with enchilada sauce. Then you will dip the tortillas in a separate bowl of enchilada sauce, coating both sides, and then start assembling the enchiladas. Place a small amount of meat mixture and a small amount of shredded cheese in the center of the tortilla and then roll the tortilla placing the seam side down. Repeat until the pan is full. You can multi-layer the enchiladas. Next pour enchilada sauce over the enchiladas until they are covered. You should have some sauce left over, save it for once the enchiladas are done. Bake the enchiladas for about 15 to 18 minutes at 350 degrees.

Once the enchilada are done heat up the remaining sauce and spread it over the enchiladas and sprinkle with shredded cheese. And that’s it! A hot and spicy enchilada meal that will surely make you a cooking extraordinaire!

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