Layered Chicken and Black Bean Enchilada Casserole & Red Ale

Layered Chicken and Black Bean Enchilada Casserole
Servings – 4

• 2 chicken breasts diced (ground chicken or turkey as well as thighs would be good in this as well)
• 2 T taco seasoning
• 1 T water
• ½ cup green enchilada sauce
• Few dashes hot sauce
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup green enchilada sauce
• 8 (6 inch) corn tortillas
• 2 cup shredded Mexican blend cheese
• 1 cup sour cream

1. Preheat the oven to 400
2. Sauté chicken on stove with taco seasoning and water until chicken is cooked through. Drain excess liquid. Transfer to a bowl. Stir in water ½ cup of green enchilada sauce, hot sauce and black beans.
3. In another bowl, mix together sour cream and 1 cup of green enchilada sauce.
4. Pour ½ cup of sour cream mixture in bottom of baking dish
5. Put 4 tortillas over sauce spread out
6. Pour chicken mixture over tortillas
7. Pour ½ of remaining sour cream mixture over chicken
8. Place one cup of cheese on top
9. Top with 4 more tortillas
10. Pour remaining sour cream mixture on top
11. Top with remaining cheese
12. Cover dish with aluminum foil
13. Bake for 20 minutes
14. Remove cover and bake for 5 more minutes

I paired this with Jamaica Red Ale, made by Mad River Brewing Company from Blue Lake, CA. This beer has a good balance between hops and maltiness, not overwhelming the dish. The citric notes but through the sour cream and compliment the Mexican flavors.

Chicken Tortilla Soup & IPA

Chicken Tortilla Soup

Servings – 4

• 1 T onion powder or 1 small onion finely chopped
• 1 T garlic, finely chopped
• 2 T butter
• 4 oz can of green chilies
• 8 oz can tomato sauce/chopped tomatoes
• 2 jalapenos finely chopped
• 1 box of chicken stock
• 8 oz can black beans
• 8 oz can of corn or frozen corn
• Half a cooked chicken, meat shredded
• 2 limes
• 1 t salt
• 1 t pepper
• 1 cup shredded cheddar or Mexican cheese
• 4 corn tortillas cut into strips

1. Melt butter in soup pot on low
2. Sauté onion, garlic, butter, green chilies, tomatoes, and jalapenos for 5 minutes
3. Add chicken stock and bring to a bowl
4. Drain and add black beans and corn to pot
5. Juice the limes and add to pot
6. Add salt and pepper
7. Add chicken, cheese and tortillas
8. Cook for 5 more minutes
9. Serve and top with additional cheese and sour cream or guacamole

This is very filling and delicious. It’s very easy to make and you can freeze and eat later. If you do so, freeze before adding tortillas. This is great with an IPA. Steelhead extra pale ale is made by mad river brewing company and a great pair here. With being an extra pale ale it’s definitely hoppy but has some malt and floral aromas. It has a good citric quality that complements well here.