For the Enchiladas:

1. Preheat the oven to 400°F and grease a 9 x 13 baking dish with butter or nonstick cooking spray.
2. Heat the oil in a large skillet over medium and add the diced chicken, a pinch of salt, and the spices.
3. Stir to combine and cook until the chicken is cooked through, about 3 minutes.
   Add in the jalapeno, bell pepper, corn, and enchilada sauce and bring the mixture to a simmer. Cook for a few minutes or until the enchilada sauce thickens and reduces.
4. Set the filling aside to cool.

For the Beer-Cheese Sauce:

1. While the chicken filling is cooking, melt the butter in a saucepan over medium heat.
2. Add the flour and stir to incorporate. Cook the mixture for 1 minute, stirring constantly, until it starts to turn the slightest golden brown.
3. Slowly whisk in the beer. Don’t worry if the mixture looks curdled at first – keep whisking! It will smooth out. Once the beer is incorporated, stirring constantly, cook the mixture for a couple minutes.
4. Whisk in the milk and enchilada sauce and cook, stirring frequently, until the mixture starts to bubble around the edges and thicken, about 5 minutes.
5. Stir in the cheeses until they are melted and the sauce is creamy and smooth. Season, to taste, with salt and pepper.

To Assemble:

1. Pour roughly 1 cup of the beer-cheese sauce into the bottom of the greased baking dish.
2. FIll the tortillas with the chicken mixture, using 3-4 tablespoons of the mixture in each tortilla. Roll up the tortilla and place seam side down in the pan.
3. Once all the tortillas are filled and in the pan, pour the remaining beer-cheese sauce over top and smooth out the top.
4. Sprinkle the top of the enchiladas with the 1 cup of cheddar cheese.
5. Bake for 20-25 minutes or until bubbly, melty, and golden brown in spots.

To Serve:

1. Top each serving of enchiladas as you prefer. I like chopped cherry tomatoes, scallions, cilantro, avocado slices, lime wedges, and a sprinkling of crushed tortilla chips.
2. Serve warm!