Chilebrown at home

Saturday, November 1, 2008


Ever get a hankerin for a dish you used to make. A dish that used to be one of your standards that has been on the back shelf of your recipe recollection. Chicken Enchiladas a comfort dish that is satisfying and easy to make. Roll some tortillas around some chicken, smother them in some sauce & cheese and bake them. My mouth is watering just thinking about them. I will throw in a couple of Chilebrown twists. The chicken will be baked in a Weber on a 'Weber' beer can roaster. Some red chile powder that was picked up on the Salsa Trail will be used in the sauce.(gravy). Let's start by cooking the chicken.

This chicken will be cooked on a Weber Beer Can Roaster. This is a device that props up the chicken by impaling it with a hollow throne. The throne is hollow to hold liquid. The theory is the chicken will cook and the liquid will steam the interior. There is a non stick bowl to catch all the chicken drippings. You place the chicken and the holder on a medium heat on a covered barbeque or oven. You walk away and return in an hour. The chicken turns out moist and juicy. You will never buy a Supermarket roasted chicken again if you try this method. Wash and dry your chicken first. Rub your favorite rub to cover the chicken. I am using Survival Spice today. Start your fire. I am using Green Heart charcoal. When the coals are ready place chicken in middle of grill. Remove in 1 hour and let cool completely. Remove chicken from bone. Shred into bite size pieces and reserve.

  1. 1 cup of chile powder (The best you can find)
  2. 1 teaspoon of cumin
  3. 2 teaspoons of salt
  4. 2 teaspoon of sugar
  5. 2 strips of bacon chopped fine
  6. 4 cups of water
  7. 1/2 onion chopped fine

Cook bacon and onion for 5 minutes. Add flour and cook for 3 minutes stirring constantly.Then add the water add spices and simmer for 30 minutes. The sauce should thicken.

Take 1/3 cup of sauce and mix with your chicken. Use a casserol pan and coat bottom with a cup of sauce. Take tortillas and roll with chicken. Place in pan. Cover with sauce and cheese. Bake at 350 degrees for 1/2 hour.

Oh it was so good I forgot to snap a shot. Enchiladas are a good comforting meal!!!!

Ms. Goofy Carving

1 comment:

liteluvr said...

I LOVE chicken enchiladas... especially with roasted chicken.

I do the same thing as you, more or less, and I do an extra round with ground beef and corn tortillas so that we can have both.

And I've been looking for a good enchilada sauce recipe, and it looks like yours fills the bill. Can't wait to try it.