Kirk's Cooking and Cocktails

For the Chicken:

Rub 2 boneless chicken breasts with a mixture of 2 teaspoons lime zest, 1 teaspoon brown sugar, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon chipotle chili, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic powder. Heat oil in a pan and sear each side of the chicken. Add 8 ounces of beer. Cover and simmer for 20 minutes. Remove chicken, shred it, and add it back to the pan. Add poblano pepper, cheese, juice from 1 lime, and 1/3 of the prepared enchilada sauce. Mix well.

For the Sauce:

Heat 2 tablespoons of oil in a pan and add 2 tablespoons of flour, stirring constantly until golden. Then add 1.5 cups 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 salt, 1/4 teaspoon pepper, 1/4 teaspoon paprika, and 1/8 teaspoon cayenne pepper. Bring the mixture to a simmer and cook for 5 minutes on low heat.

Assembly and Baking:

Add the chicken mixture to tortillas and roll them up. In a 9x13 inch pan, add 1/3 of the sauce to the bottom. Layer in the rolled enchiladas. Add the remaining 1/3 of sauce and cover with cheese. Bake for 20 minutes at 375°F (190°C) with foil covering. Remove the foil and bake for 20 more minutes or until golden. Enjoy!