This is from the Dec 1984 RSVP column. From the Salmon River Outfitters in Idaho.
Ingredients: [‘chicken breast halves’, ‘garlic cloves’, ‘cayenne pepper’, ‘mexican beer’, ‘all-purpose flour’, ‘ground cumin’, ‘salt’, ‘fresh ground white pepper’, ‘ground coriander’, ‘cayenne pepper’, ‘butter’, ‘milk’, ‘whipping cream’, ‘eggs’, ‘pitted black olives’, ‘diced green chilies’, ‘monterey jack cheese’, ‘green onions’, ‘corn tortillas’, ‘sour cream’, ‘salsa’]
Quantity of 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”]
Number of Servings: 6
Steps: [‘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.’]