Twice Drunken Chili Enchiladas

When we usually go to a Mexican-themed dinner party, we usually see a lof of tacos. Be different, when you host your south of the border soiree, by cooking up some of these enchiladas! 


This unique recipe will make you the master of the kitchen! Your guests will leave your fiesta feeling full and culturally satisfied!

Ingredients:

4 chicken breasts

Beer & chili marinade *recipe below

8 ounce dark Mexican beer

3 tablespoons olive oil

1 medium green bell pepper-sliced

1 medium red bell pepper-sliced

2 large jalapeno peppers-sliced

1 medium yellow onion-sliced

2 ounces Thai chili infused tequila *recipe below

1/3 cup of cilantro-chopped

8 whole-wheat flour tortillas

1 medium Tomato-seeded & chopped

3 green onions-chopped

8 ounces pepper jack cheese-grated

6 ounces toasted cumin sour cream

3 ounces cilantro infused oil

Directions:

Cover chicken with the Beer & Chili marinade in zip lock bag for a minimum of 4 hours or overnight.

Transfer the chicken and marinade to a slow cooker (oven roasting is fine too) and slow roast for 3 hours on high.

The breasts will be very tender and fall off the bone. Remove the breasts from the slow cooker and deglaze pot with beer and reserve for finishing sauce. Pull the chicken from the bone and cover to keep warm.

Heat the olive oil in a skillet on medium and add the green & red peppers yellow onion and one jalapeno pepper and cook until tender and onions become translucent.

To Flambe the peppers, remove from heat and add two ounces of tequila (*alcohol should never be added to a pan on a burner).

If your cooking on a gas stove top, return the pan to the burner and carefully tip the edge of the pan towards the flame to ignite the alcohol or use a long fireplace match.

Once the flame has extinguished, add the fresh lime juice and remove from heat.

Assembly

Place two flour tortillas on an oven safe plate divide of the shredded chicken between the two and top with saute vegetables and shredded cheese - roll up into a cigar shape.

Cover with more shredded cheese and broil for few minutes to melt.

Surround enchiladas with reserved sauce, drizzle the cilantro oil and dollop of the cumin sour cream and garnish with chopped tomatoes and cilantro. serves four.

 

Check out more simple and delicious slow cooker recipes!

Red Hot Cider Cocktail

Simple Chic French Style Cassoulet

Tortilla Soup

Green Chili

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