Melt butter in saucepan over low heat. Slowly stir in flour until smooth. Gradually add beer and chicken stock.
Cook over medium heat stirring constantly until mixture boils and thickens. Remove from heat and stir in sour cream. Set aside and keep warm but do not allow to boil.
Preheat oven to 350 F. Lightly coat bottom of 2 8x10 or a 9x13 shallow baking pan with sour cream sauce. Heat vegetable oil over low heat in small skillet. Add tortillas, one at a time, cooking just until soft. Drain excess oil. Stack 4 cooked tortillas and cut into 4 equal strips. Repeat 5 more times.
In each pan sparingly spread sauce and layer tortilla strips evenly. Layer ¼ of chicken, jalapeños, onions and cheese. Repeat layer with sauce, chicken, jalapeños, onions and cheese. Tip with remaining tortilla strips and remaining sauce. Sprinkle with reserved cheese.
Bake 15-20 minutes or until cheese melts and sauce bubbles.
Note: Layered lasagna style sour cream and smoked chicken enchiladas. Zest factor: mild. Serves 6 to 8
By Tom West
Garnish and serve with cold Alaskan beer.