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1
Season chicken breasts with salt and pepper.
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2
Heat oil in a saute pan. Add garlic and onion and saute until translucent. Add cumin and oregano and cook for 1-2mins until spices start to toast. Deglaze with beer.
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3
Nestle chicken breasts on top of onions and cover. Cook for 18 minutes. Remove from heat and cool enough to shred the chicken.
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4
Mix the shredded chicken with the onions, garlic and liquid from the pan and add the kernels from 3 ears of corn.
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5
Grill the corn for 15-20 minutes in husks. Cool until it is easy to husk and cut kernels from cob.
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6
At the same time, put poblanos on the grill and char on every side. Put them in a paper sack for 15 minutes to sweat. Remove the pepper skins. They should peel off easily. Stem, seed and dice the peppers.
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7
Melt the butter in a saucepan until bubbly. Add the flour and whisk for 1-2mins until flour is cooked. Slowly add the warm chicken broth. Cook until thickened and add 1 cup Monterey jack cheese and the peppers. Puree and taste for salt and pepper.
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8
Warm up a ladleful of sauce in a small saute pan and put a tortilla in the pan cooking until pliable.
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9
Place the tortilla on a plate and fill with the chicken mixture and a sprinkling of pepper jack.
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10
Place in a greased 9x13-inch pan.
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11
Continue until all of the filling is used up.
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12
Cover the enchiladas with remaining sauce, sprinkle with the remaining corn and pepper jack cheese.
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13
Cover and bake at 375u00b0F for 35 minutes. Remove the foil and cook for 15 minutes more or until bubbly and golden.
