Chicken Enchiladas From Bon Appetit - cooking recipe

Ingredients

6 chicken breast halves, skinned and boned
3 garlic cloves, minced
3/4 teaspoon cayenne pepper
12 ounces Mexican beer
5 tablespoons all-purpose flour (Sauce)
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon fresh ground white pepper
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
5 tablespoons butter
1 cup milk
1 cup whipping cream
2 eggs, beaten to blend
1 1/2 cups pitted black olives, sliced (Filling)
1 (7 ounce) can diced green chilies
6 ounces monterey jack cheese, cubed
6 medium green onions, sliced
6 (5 1/2 inch) corn tortillas
sour cream
salsa

Preparation

For chicken: Arrange chicken in single layer in baking dish. Sprinkle with garlic and cayenne. Pour beer over. Marinate at room temperature 2 hours, turning once.
Pour marinade into heavy large skillet and bring to a simmer. Add chicken, cover and cook until tender, about 10 minutes. Drain chicken and cool slightly; cube or shred.
For sauce: Mix flour, cumin, salt, pepper, coriander and cayenne. Melt butter in heavy large saucepan over medium-low heat. Whisk in flour mixture and stir 3 minutes. Gradually whisk in milk and cream and stir until sauce thickens, about 10 minutes. Blend 1 cup sauce into eggs. Whisk mixture back into sauce and cook for 1 minute, do not boil. Adjust seasoning.
For Filling: Combine chicken, olives, chilies, cheeses and onion in large bowl.
To assemble: Preheat oven to 350 degrees. Heat tortillas in nonstick skillet until soft and hot. Spread 1/2 cup sauce in bottom of 5-6 cup round, deep baking dish (souffle dish works well). Top with tortilla. Spread with about 2 tablespoons sauce. Cover evenly with layer of filling. Top with tortilla. Repeat layering with remaining ingredients. Pour any remaining sauce over top. Bake until heated through, about 30 minutes. Cool 5 minutes. Cut into wedges to serve. Pass bowls of sour cream and salsa separately.