1 large onion, chopped 1 red bell pepper 5 cloves garlic, minced Kernels from one corn cob 4 skinless, boneless chicken breasts, cut into 1/2" pieces Vegetable oil 1 teaspoon salt 1 Tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon fresh ground pepper 1/4 teaspoon cayenne pepper 1-12 oz bottle of gf beer 1-16 oz can gf refried beens 2 containers fresh salsa 12 corn tortillas 2 cups shredded Monterey Jack cheese 2 cups shredded cheddar cheese
Add 2 Tablespoons oil to a large, heavy skillet over medium-high heat. When hot add chicken and saute until browned. Remove to a plate. Add 2 more Tablespoons oil to skillet and when hot, add onions, red pepper, garlic and corn. Saute until vegetables are just softened. Add chicken back to skillet and add 1 teaspoon salt, chili pepper, cumin, pepper and cayenne, stirring to combine. Add 1 cup beer and let simmer for 5 minutes. Place refried beans in a small saucepan with 1/4 cup beer and 1/4 cup salsa and bring to a boil. Reduce to a simmer and let cook for 5 minutes. Place about 1/2" oil in a large non-stick skillet over high heat. When hot, fry tortillas on both sides until softened, not crisp, about 15 seconds per side. Remove each to drain on paper towels and repeat for all tortillas. Pre-heat oven to 325 degrees F. and oil or butter a 13"x9" baking dish. To assemble: Place 4 tortillas on the bottom of the baking dish, they will not cover the bottom completely. Spread 1/2 the bean mixture over the tortillas. Top with 1/2 the chicken mixture. Sprinkle 1/3 of the cheeses over the chicken and 1/2 the salsa over that. Repeat layers ending with tortillas. Sprinkle remaining cheese on top. Bake for 35 minutes. Increase temperature to 425 degrees F. and bake for 10 more minutes. Remove from oven and let sit for 15 minutes before serving.