At least an hour before cooking, add the chicken thighs, cilantro, jalapeno, lime zest, lime juice, garlic, beer, hot sauce, and seasonings to a large sealable plastic storage bag. Seal the bag, shake the bag to combine all the ingredients, and then refrigerate for up to 24 hours before cooking.

Preheat the oven to 375 degrees F.

Add the contents of the bag to a large baking dish. Bake for 45 minutes. Remove chicken and let cool slightly before shredding. Use two forks to shred the chicken into bite-sized chunks. Add the chicken back to the baking dish and keep off to the side for later.

Keep the oven on.

In a small saucepan, melt the butter over medium/low heat. Once the butter is melted, whisk in the flour. Cook the mixture for a minute. Pour in the beer while whisking. Once combined, pour in the milk while whisking.

Add two cups of cheese, salt, and pepper to the sauce. Stir to combine. Once the cheese is melted remove the saucepan from the heat.

Pour 1/3 cup of the sauce in the bottom of a 9 ½”x11” baking dish. Spread out in an even layer. Assemble the enchiladas. Add a few tablespoons of the shredded chicken to the center of each tortilla, roll tightly, and then place seam-side down into the pan. Continue until all enchiladas are rolled.

Cover tortillas with remaining sauce and then sprinkle with remaining cheese. Bake enchiladas for 25 minutes. Remove from oven, top with cilantro and jalapenos, and then let cool for five to ten minutes before serving.