Wednesday, May 16, 2012

Cory's Chicken & Chorizo Enchiladas, with Beer Can Chicken

Cory made these two ways; the first with Shrimp and Chorizo, and then he tried them Chicken and Chorizo. Both are awesome, so try it either way.
To use shrimp instead of chicken, you want 1 1/2 pounds raw shrimp, peeled and deveined, chopped into bite size pieces.

Makes 12 enchiladas

What you need:
Cheese Sauce:
½ cup sweet red pepper, chopped
½ cup onion, minced
½ cup green pepper, chopped
1/4 cup butter
½ teaspoon oregano
½ teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon all-purpose flour
3/4 cup whipping cream
1 ½ cups Monterey Jack cheese or Pepper Jack cheese
½ cup sour cream

Chicken and Chorizo Mixture:
1 small tube of pork Chorizo
2 tbsp butter
4 cups shredded chicken
1/2 onion, chopped
2 cups ripe tomatoes, chopped
1 1/2 cups Monterey Jack cheese, shredded
12 (9 in.) flour tortillas

For the Chicken, we did a beer can chicken in the oven. Cory has always wanted to do one, so we figured this was a good time to try one! We would have used the grill outside, but it was super windy out. The oven worked just as well though and the chicken came out great, really moist and juicy.
you need:
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub (we used Weber's Chicken Rub)
1 can beer (we used Coors)
yeah that's right, we drink Coors from a glass, cause we're classy like that.
Remove all the giblets from the chicken. Rinse off and pat dry.
Rub the veg. oil all over the bird, and then season the bird with the salt, pepper, and dry rub. Set aside.
Open your can of beer and take a few swigs :) You just want to use about half to 3/4 can of beer for the bird. Place your bird over the can, using the legs to make like a ripod with the can. 
Now you can either grill your bird, over a med-high heat for about 1.5 hours, or put him in a dutch oven or roasting pan and set in the oven. Roast at 400 degrees for about 1.5 hours. You're looking for in internal temp of 180 degrees. When it's done, let him sit for 10 min before shredding.

Prepare the chorizo. Sautee over med-high heat for 5-7 min. Remove from pan and place on a plate with a paper towel, to soak up some of the grease. Set aside for now.

Ok, so to start our cheese sauce...
Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute.

Whisk in the cream and continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.
In another skillet, melt 2 tablespoons butter. Saute chicken and 1/2 cup onion for 2-3 min. Add chopped tomatoes and 1/2 of the cheese sauce.

Fold in the chorizo..
Butter up a 9x13 baking dish..
Have some more beer..

Spoon 1/3 cup chicken and chorizo mixture into each tortilla.
Sprinkle a bit of cheese on top of chicken mixture. Roll the enchiladas up tightly.
Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.
Bake at 350 degrees for 30 to 35 minutes. Enjoy!

No comments:

Post a Comment