Created By Trina Burks
Instructions
1.
Lay tortillas out on work surface.
2. Combine all ingredients listed; olive oil, chili powder and kosher salt. Marinate for 8 hours or overnight. Get a cast iron pan hot. Sear chicken on both sides and place in 350 degree oven until cooked through and internal temperature is 165ºF or above. When chicken is finished cooking, let rest for 10 minutes. Cut each piece into slices. Place the sliced chicken breast into each tortilla in the center. 3. Heat J.T.M. Beer Cheese sauce until hot, 165ºF. Place a tablespoon of beer cheese sauce on top of cooked chicken in tortilla. Save the rest of the sauce for baking the enchiladas, last step. Wash and small dice jalapeños, tomato, bell pepper, and one, and mince garlic. Cook in same iron pan as the chicken. Saute until tender. Add into tortilla with chicken and beer cheese sauce. Reserve 1/4 cup for garnish on top. 4. Wash and chop cilantro. Add inside tortillas with chicken, sauce and sautéed vegetables. Reserve 1/2 for the garnish. 5. Roll up tortillas and place in baking dish. Top with remaining beer cheese sauce. Bake in 300ºF oven until 165ºF. Garnish with sautéed vegetables and chopped cilantro. Serve with Mexican rice and black beans.
Ingredients •
8 ea - Flour Tortilla, 10 inch 8 ea - Chicken, Breast, 4 oz.
• • • • • • • • • • •
4 Tbsp - Olive Oil 2 Tbsp - Chili Powder 1.5 Tbsp - Kosher Salt
3 cups - J.T.M. Beer Cheese Sauce 1 or 2 Tbsp (or to taste) - Jalapeños, small dice 1 cup - Tomatoes, fresh, 5x6, small dice 1/2 cup - Pepper, Green Bell Pepper, small dice
3 Tbsp - Onion, white, small dice
1 Tbsp - Garlic, minced
1 bunch - Cilantro, washed, chopped
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