Heat 1 tbs oil in a LG fry pan. Fry onion until it starts to brown. Add chicken. Fry until half done.

Add taco seasoning, garlic, and beer. Bring to a boil and simmer until all liquid is reduced and chicken has a thick sauce. Stir in cilantro.

Roll a pinch of cheese and chicken into a tortilla. Place in a greased baking pan until chicken is gone.

Pour sauce over enchiladas and top with more cheese.

Bake at 400 10 - 15 minutes.

Serve with rice, beans, guacamole, sour cream, lime wedges, and roasted chiles.