Method

Roast the Anaheim chile

1. Char the skin on all sides of the Anaheim chile by holding it over the flame of a camp stove or fire.
2. Scrape off skin with a spoon. If too tough, cover the hot chile with plastic wrap for 5 minutes to steam and try again.

For the Sauce

1. Turn stove onto medium heat and add two tablespoons of the olive oil and half of the onion to a skillet. Saute until translucent, about 2 minutes.
2. Add tomatillos, chipotle peppers, and garlic, and saute until tomatillos start to break down, about 10 minutes.
3. Add beer and scrape the bottom of the pan to deglaze.
4. Reduce the heat to low and let simmer for about 20 minutes until thickened into a sauce. Add salt and pepper to taste. Transfer to a bowl and set aside.

For the Enchiladas

1. Add 2 tablespoons of olive oil to the skillet on medium-high heat. Add the chicken and remaining onions, and saute until chicken is cooked through, about 5 minutes. Set aside.
2. Add 1 more tablespoon of olive oil and half the sauce to the pan.
3. Fill each tortilla with about 2 tablespoons of each of the following: cheese, chicken, corn, black beans, Anaheim chile. Roll carefully, and place into the skillet, open edge down, so that it won’t unroll.
4. Repeat tortilla filling until your skillet is full. Add the rest of the sauce to the top of the tortillas, and then sprinkle remaining cheese. Cover and cook just until the cheese on top is melted and enchiladas are heated through. Serve with sour cream and guacamole.