- 6
- 180 mins
- 210 mins
Ingredients
- Chicken:
- 6 chicken breast halves, skinned and boned
- 3 garlic cloves minced
- 3/4 teaspoon cayenne pepper
- 12 ounces Mexican Beer
- Sauce:
- 5 tablespoons all purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 5 tablespoons butter
- 1 cup milk
- 1 cup whipping cream
- 2 eggs beaten to blend
- Filling:
- 1 1/2 cups pitted black olives, sliced
- 1 7-ounce can diced green chiles
- 6 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, cubed
- 6 medium green onions, sliced
- 6 5 1/2 inch corn tortillas
- Sour cream
- Salsa
Preparation
Step 1
For chicken: Arrange chicken in single layer in baking dish. Sprinkle with garlic and cayenne. Pour beer over. Marinate at room temperature 2 hours, turning once.
Pour marinade into heavy skillet and bring to simmer. Add chicken, cover and cook until tender, about 10 minutes. Drain chicken and cool slightly,\; cube or shred.
For sauce: Mix flour, cumin, salt, pepper, coriander and cayenne. Melt butter in heavy large saucepan over medium-low heat. Whisk in flour mixture and stir 3 minutes. Gradually whisk in milk and cream and stir until sauce thickens, about 10 minutes. Blend 1 cup sauce into eggs. Whisk mixture back into sauce and cook for 1 minute; do not boil. Adjust seasoning.
For filling: Combine chicken, olives, chilies, cheeses and onions in large bowl.
To assemble: Preheat oven to 350 F. Heat tortillas in nonstick skillet until soft and hot. Spread 1/2 cup sauce in bottom of 5 to 6 cup round baking dish (souffle dish works well). Top with tortilla. Spread with about 2 tablespoons sauce. Cover evenly with layer of filling. Top with tortilla.Repeat layering with remaining ingredients.Pour any remaining sauce over top. Bake until heated through, about 30 minutes. Cool 5 minutes. Cut into wedges to serve. Pass bowls of sour cream and salsa separately.