This recipe is a time-consuming but well worth the work!! You will need to marinate the chicken overnight.
Rub 3 half chicken breasts with:
1/2 teaspoon coarse salt
1 teaspoon cumin
1 teaspoon minced garlic
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon red chile powder
1 teaspoon jalapeno or chipotle powder
1 tablespoon olive oil
add 1/2 cup of beer and marinate over night
Grill the chicken breasts, then shred by hand when cool.
Caramelize one lager onion chopped and set aside.
Jalapeno Cream Sauce:
1 stick butter
1 small onion, chopped
2 jalapenos, minced- remove ribs and seeds if you do not want the heat
1 can chopped green chiles (Ortega or Old el Paso)
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon white pepper
2 cups creme fraiche (pink and white container usually found near gourmet cheese or sour cream)
1/2 cup chicken stock- I use stock instead of broth because it adds a nice rich flavor
2 cups grated pepper jack cheese
Melt butter, saute onion until translucent, add jalapeno, green chiles, garlic and spices- saute briefly until it smells great! Stir in creme fraiche and simmer for 15 minutes. Sauce will thicken, thin it out with the chicken stock and bring back to a simmer. Remove from heat and stir in cheese until just melted.
Heat 10-12 corn tortillas ( you can use wheat or flour) in microwave. Preheat oven to 350 degrees F. Cover bottom of a 9×12 baking pan with sauce. Dip the tortillas in the sauce to cover, fill with chicken filling, 1-2 tablespoons of the caramelized onion and a little more pepper jack cheese. Roll those suckers, place in pan seam side down in two rows of 5 or 6. Pour remaining sauce over them and sprinkle with a little more pepper jack cheese. Bake for about 20 minutes. Enjoy!!