Very seldom do I feel someone should have their name placed in the title of a specific recipe. But, this situation is definitely name-worthy. We had some beer-can chicken left from a couple of nights ago, and my wife Liz winged this dish of the fly. The end result was creamy, spicy and hearty -- perfect for a cool autumn evening. In fact, Andrew (our son) stated it was one of his top three favorite dishes ever. That's pretty serious.
In case you have never cooked a beer can chicken, I'll cover that quickly. Buy a whole chicken and remove the bag with the organs. Pop a cold beer and drink ½ of it, assuming you are of age, of course.
Set up the kettle grill with indirect heat, meaning your hot coals are all placed on one side. If using gas, leave the far left or far right area turned off, with the other burners on medium high. What you are doing is creating an area on your grill where the chicken will be placed with no flame or heat directly under it. The beer will steam the chicken, keeping it moist.
Take the ½ can of beer and slide it up the rear of the chicken. Place the chicken directly on the grill and position the legs so the chicken is in a seated position on the beer.
Kind of like a raw chicken sitting on a bar stool. Close the lid and cook for roughly an hour, or until the thigh portion of the bird reaches 160 degrees fahrenheit. Let cool and shred.
Liz's chicken enchilada casserole
- 4 cups of cooked and shredded beer can chicken (rotisserie chicken would work well too)
- 1 can cream of chicken soup
- 1/2 can of water
- 1 chopped onion
- 2 chopped cloves of garlic
- 1 small can of chopped green chilies
- 4 oz cream cheese
- 1/2 cup sour cream
- 1 tsp cumin
- 1 can red enchilada sauce
- 8 oz shredded cheddar cheese
- 1 bag of whole wheat tortillas
In 2 tsp of vegetable oil, saute the chopped onion and chopped garlic. Stir frequently over medium-high heat until the onion is translucent, about five minutes. Add the cream of chicken soup, water, chopped chilies, cumin, sour cream and cream cheese. Stir until warmed through and creamy. Salt and pepper to taste, although you may not need any at all.
Pour roughly 1/3 of the can of red enchilada sauce on the bottom of a shallow casserole dish. Spread evenly with a spoon. Fill four to six tortillas with roughly ½ cup each of the chicken filling and wrap. Place filled and wrapped tortillas seam side down in the casserole dish. Spread the remaining chicken filling over the top. Now spread the remaining enchilada sauce over the top. Spread the shredded cheese over the very top. Bake in a 350 degree preheated oven until bubbly, roughly 30 to 40 minutes. Serve with fresh chopped cilantro on top. Enjoy!
Dave Lobeck is a BBQ enthusiast and independent columnist. Reach him at www.BBQ-My-Way.com.