Corona Chicken Enchiladas My way!!



My very best friend Olivia is Spanish.  I have had the privilege of indulging in all her incredible Spanish cooking.    She is an amazing cook.  Her food is very good and authentic.  Recently we were talking on the phone and I mentioned I really am craving enchiladas.  She continued to coach me on some things she thought were very important to making an authentic enchilada.  One of her tips was to soak the tortilla in the sauce before I stuffed and rolled it.  The other tips were how important the seasonings were.  She swore that they would be a hit and THEY WERE!  I can assure you this recipe is amazing, and it is easy to prepare ahead of time and just heat up and serve, which makes this a sure thing for a gathering that you want to enjoy too!  So make the enchiladas up ahead of time, heat up the corn and avocado butter ahead of time and when your guests arrive, Toast the meal with your delicious margarita and relax!  ENJOY.

Recipe for Corona Chicken Enchiladas:

Serves : 10 -12 enchiladas

2 T. canola oil
2T. crushed garlic
1/4 c. green pepper chopped
1/4 c. red pepper chopped
1/4 c. yellow or orange pepper chopped
1 whole rotisserie chicken meat chopped into bite size pieces
1 medium onion chopped
1/4 c. chorizo
diced jalapenos to taste ( I used 2T.)
1 29 oz. can of tomato sauce
1/4 c. corona beer
salt and pepper to taste
cayenne pepper to taste
2 T. chili powder
2T. fresh cilantro
1/2 t. cumin
1/2 t. smoked paprika
1t. cocoa powder
1T. honey
juice of 1 lime
1 T. brown sugar
1 T. butter
1 can refried black beans
12 corn or flour tortillas ( authentic enchiladas use corn)
2 lb. cheddar cheeese and monteray jack mixed

In large deep skillet add oil, garlic, onions, peppers and chorizo and cook for 8 minutes until vegetables and onions are tender.  Add jalepenos, and stir for 2 minutes.  Add corona beer and lime, let the beer cook off for a minute.  Add tomatoes and simmer for 10 minutes on medium high.  Stir in all seasonings....salt and pepper, cilantro, cumin, smoked paprika, cocoa powder, honey, and brown sugar.  Cook on medium for 5 minutes stirring all the flavors together.  Add the chicken and simmer for 20 minutes.

Dip the tortillas in the sauce, lay them flat and spread with refried black beans, top with cheese and put the chicken filling on top, roll and assemble in a 13x9 greased pan for baking.  Repeat for all enchiladas and top with remaining sauce and cheese.  Bake at 375 for 15 - 20 minutes until heated through and all the cheese is melted.  Let rest for 10 minutes after baking and serve.  Enjoy!

Corn on the cob with Avocado chive butter:

6 white corn cobs boiled  in water with 2 T. sugar

Butter mixture:
1/2 stick salted butter
1 T. chopped cilantro
chopped chives to taste
2 T. lime juice
1 T. honey
cayenne pepper to taste
1 heaping T. sour cream
salt and pepper to taste

Mix all ingredients together and put on your corn, garnish with extra chives and salt and pepper to taste.  ENJOY.

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