Twice Drunken Enchiladas
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 2) 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 1 jalapeno pepper and cook until tender and onions become translucent. To Flambé the peppers; Remove from heat and add 2 oz 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 ¼ 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.
Beer & Chili Marinade
Combine all ingredients in a blender and slowly add the olive oil to make a creamy paste.