What's for Dinner - Chicken Enchiladas and what beer to pair with them

Chicken Enchiladas

2-3 grilled chicken breasts depending on the size
1 onion chopped
2 tbs. Olive oil
1 can Cream of Chicken Soup
2 chili or anaheim peppers
18 white corn tortillas (freshly made are the best)
1 can of chili (no beans)
½ tsp. garlic salt
¼ - ½ tsp. cayenne depending on how hot you like it
¼ tsp. cumin
2 cups graded cheddar
A can of non-stick cooking spray
1 tbs. of sour cream per serving if preferred
2 tbs. pico de gallo

Pico de Gallo

Chop one white onion
De-seed and chop 3-4 Roma tomatoes
Finely chop ½ bunch of cilantro
Mix together and sprinkle with lemon juice

Cook onion in Olive oil until tender
De-seed the peppers. Either fire roast on a grill, slide in a bag to remove the skins,
and chop or just chop and sauté. Either works well.
Add cooked peppers, can of soup (don’t add water), and 1.5 cups cheese to cooked onions and mix well.
Add chopped chicken, garlic salt, cumin, and cayenne if desired. Mix well.
Microwave tortillas 45 seconds per 12 to soften
Fill tortillas with mixture and roll up
Spray a corning ware dish with cooking spray
Place rolled tortillas like sardines in the dish seam side down
Pour chili over rolled tortillas
Sprinkle with the rest of the graded cheese
Cover and bake for 25 minutes at 350º

Serve with sour cream and pico de gallo

Pairs well with a Central American beer such as Suprema or Pilsener El Salvador.
If serving them spicy pair with Rogue IPA, Dales Pale Ale, or Saint Arnold Elissa IPA

Enjoy