The Washington Times-Herald

Z_CNHI News Service

November 8, 2013

BBQ My Way: Liz's chicken enchilada casserole

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

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