Mexican Beer Chicken Taco Casserole

Mexican Beer Chicken Taco Casserole For chicken and marinade 3 cloves garlic minced 1 tsp dried oregano 1 tsp salt 1 tsp black pepper freshly ground 1/2 tsp cayenne pepper 2 tbsp sesame oil 1 can beer I used Modelo 3 chicken breasts boneless and skinless 1 tbsp olive oil for cooking chicken, only needed if not grilling For taco casserole 12 small flour tortillas 1 cup cheddar cheese shredded, or a Mexican blend cheese 1 large tomato diced 1 cup lettuce chopped sour cream Guacamole 1 avocados 1 tomato chopped 5 green onions chopped juice from 2 limes salt and pepper to taste In a large bowl add all the ingredients for the marinade (excluding the olive oil) and whisk lightly. If you plan on grilling the chicken add the entire chicken breasts to the marinade, otherwise cut it into small pieces then add to marinade. Make sure that the chicken is fully submerged in the marinade. Cover with plastic wrap and let marinate for at least an hour up to overnight. Heat the olive oil in a large skillet. Add chicken and cook until chicken is no longer pink and has started to brown. Remove chicken from skillet and set aside. Preheat oven to 375 F degrees. Arrange tortillas in a 9x13 baking dish. You can also use taco shells or corn tortillas. Fill each tortilla generously with chicken. Sprinkle each taco evenly with cheese. Place baking dish in oven and bake for 10 minutes or until tortillas start to crisp up and cheese has melted. Remove from oven. While tacos are baking you can make the guacamole. Mash the avocado then add remaining guacamole ingredients and mix well. Top each taco with guacamole, lettuce, tomatoes and sour cream.