I know—I just wrote about enchiladas a minute ago. But these Spicy Beer-Braised Lime Chicken Enchiladas deserve their own shout-out.
Here are ten good reasons to make them right now—no long pro tips required.
1. They’re more satisfying than holiday candy. Skip the excess sweets and enjoy a hearty, flavorful meal instead.
2. You can assemble the pan ahead of time and reclaim your evening. This recipe lets you prep quickly and enjoy the holidays without being stuck in the kitchen.
3. Beer. Need I say more?
4. If you’re tired of cinnamon rolls, French toast or eggnog-filled treats, these enchiladas are a welcome change. They’re bold, savory and festive without being cloying.
5. Mexican food is a winning choice for New Year’s Eve—enchiladas, chips and guacamole, queso and a few margaritas make a memorable celebration.
6. Consider an enchilada bar for holiday gatherings: different fillings, toppings and sides make it fun and customizable for guests.
7. Cheese makes everything better—yes, even Santa agrees.
8. If your holidays left you glitter-covered from gift wrap mischief, these enchiladas are an easy fridge-to-oven meal that saves the day.
9. Delicious Tex-Mex is a great excuse for run-on sentences and good food chatter.
10. It’s comfort-food season—wear the sweatpants and dig in. If you’re against sweatpants, serve an enchilada on a salad and call it balanced.
Spicy Beer Braised Lime Chicken Enchiladas
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Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 teaspoons freshly grated lime zest
- 1 teaspoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
- 8 ounces your favorite beer
- 1 jalapeño pepper, seeded and diced
- 1 lime, juiced
- 8 ounces monterey jack cheese, freshly grated
- 8 to 10 flour tortillas, whole wheat works well
Beer Enchilada Sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups your favorite 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 smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
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In a small bowl, combine the lime zest, brown sugar, cumin, paprika, salt, pepper, chipotle chili powder, onion powder and garlic powder. Rub the mixture over both sides of the chicken breasts. Heat a large skillet over medium-high heat and add the olive oil. When hot, sear the chicken until deeply golden, about 2 minutes per side. Pour in 8 ounces of beer, reduce heat to medium, cover and cook until the chicken is tender, about 15 to 20 minutes. Shred the chicken with forks or tongs and stir it into the remaining beer in the skillet. Turn off the heat, then mix in 1/3 cup of the enchilada sauce, about 1/2 cup of grated cheese, the diced jalapeño and the lime juice.
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Spread another 1/3 cup of the sauce in the bottom of the baking dish. Fill each tortilla with the chicken mixture, roll tightly and place seam-side down in the dish. Pour the remaining sauce over the enchiladas and top with the remaining cheese. Bake for 30 minutes, until the cheese is melted and golden.
Beer Enchilada Sauce
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Heat a saucepan over medium heat and add the olive oil. Whisk in the flour and cook until golden brown, about 2 minutes. Gradually whisk in 1 1/2 cups of beer, tomato sauce and tomato paste. Stir in chili powder, chipotle powder, cumin, onion powder, garlic powder, smoked paprika, cayenne, salt and pepper. Bring to a simmer, reduce heat to low and cook 5 minutes before using.
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There—you have plenty of reasons. Now go make them and enjoy.