Chicken Enchiladas Diablo

Chicken: Arrange chicken in single layer in baking sih. Sprinkle with garlic and cayenne. Pour beer over chicken. Marinate at room temperature 2 hours, turning once. Pour marinade and chicken into havey skillet and bring to a simmer. Cook, covered, and cool chicken slightly; cube or shred after boning.

Sauce: Mix flour, cumin, salt, pepper, corinader and cyenne. Melt butter in large heavy suacepan over medium low heat. Whisk in flour mixture, stir and cook until bubbles, about 1 minute. Gradually whisk in milk and cream and cook 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 seasonings.

Filling: Combine chicken, olives, chilies, cheeses and onions in large bowl. Pour the oil in a skillet and heat until just hot. Dip each tortilla in hot oil for a few seconds to soften; drain on paper towels. When cool, cut tortillas in half.

To assemble: Preheat over to 350. In bottom of 9- by 13-inch casserole, line with half of the tortilla halves. Cover with half chicken mixture. Pour half sauce on top of the chicken. Repeat layers, sauce on top of the chicken. Repeat layers ending with sauce. Bake for 30 minutes or until bubbly. Cool 5 minutes and cut into squares. Serve with sour cream and salsa.

Salsa: In bowl of food processor place tomatoes that have been washed, trimmed and quartered. Add the green onions, cut into thirds. Whirl to chop but do not pulverize. If tomatoes are too runny, drain most of the juice. Place in bowl and add chilies, taco sauce, tabasco, seasonings and cilantro. Stir to mix and serve at room temperature.