Kirk's Cooking and Cocktails

For the Chicken: Start by combining all the spices for the chicken rub (Lime Zest, Cumin, Paprika, Brown Sugar, Onion Powder, Garlic Powder, Chipotle Chili Powder, Salt, Pepper) and heavily coat both sides of the chicken breasts. Heat a pan with oil and sear both sides of the chicken for 2 minutes. Then pour over the 8oz beer, cover, and simmer for 15-20 minutes until the chicken is cooked through. Remove and shred the chicken. Add the shredded chicken back to the pan with the chopped jalapeños, squeezed lime juice, 1/3 of the prepared enchilada sauce, and 1 cup of shredded Monterey Jack cheese. Mix and set aside.

For the Enchilada Sauce: Add 2 tablespoons of oil and 2 tablespoons of flour to a pan and cook until golden, about 2 minutes. Add in the remaining ingredients (8oz beer, 15oz tomato sauce, 2oz tomato paste, 1 tablespoon chile powder, 1 teaspoon chipotle chili powder, 1 teaspoon cumin, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon cayenne, salt, and pepper), mix well, and simmer for 5 minutes. Remove from heat.

Assembly and Baking: Add 1/3 cup of the chicken mixture to a tortilla and roll it up. In a greased baking dish, add 1/3 of the enchilada sauce, then lay down the rolled tortillas. Top the tortillas with the remaining enchilada sauce and shredded Monterey Jack cheese. Bake at 350°F (175°C) for 30 minutes until golden.