Are you ready to elevate your dinner game with a mouthwatering twist on a classic? Introducing Beer Can Chicken Enchiladas—a delectable fusion that combines the savory flavors of tender, juicy chicken with the comforting embrace of cheesy enchiladas. This recipe will not only tantalize your taste buds but also impress your friends and family with its unique preparation method. With just 50 minutes of your time, you’ll be serving up a dish that’s bursting with flavor and perfect for any occasion. Don’t miss out on this culinary adventure; let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 whole chicken
- 1 can beer
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese
- 1/2 onion, diced
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with cooking spray.
- Set up the beer can chicken method by opening the beer can and placing the whole chicken vertically on the can, ensuring the chicken is balanced. Roast the chicken in the oven for approximately 1 hour or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oven and let it rest for 10-15 minutes. Once cooled enough to handle, carefully shred the chicken meat, discarding the skin and bones.
- In a large skillet, sauté the diced onions until translucent and slightly golden. Add the shredded chicken and mix well.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them pliable. This prevents cracking when rolling.
- Pour a thin layer of enchilada sauce on the bottom of the prepared baking dish to prevent sticking.
- Fill each tortilla with the chicken and onion mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring complete coverage. Sprinkle shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes. Garnish with fresh chopped cilantro before serving.
Tips
- Choose the Right Beer: Opt for a beer that complements the flavors of the chicken, such as a lager or a pale ale. The beer will infuse the chicken with moisture and flavor as it cooks.
- Let the Chicken Rest: After roasting, allow the chicken to rest for 10-15 minutes before shredding. This helps the juices redistribute, resulting in more flavorful and moist meat.
- Warm Tortillas: To prevent your corn tortillas from cracking, warm them up briefly in the microwave or on a skillet. This makes them more pliable and easier to roll.
- Layering Sauce: Don’t skimp on the enchilada sauce! A thin layer at the bottom of your baking dish not only prevents sticking but also adds extra flavor to the tortillas.
- Cheese Lovers: Feel free to mix different types of cheese for a more complex flavor. A combination of cheddar and Monterey Jack works wonderfully!
- Garnish for Freshness: A sprinkle of fresh cilantro before serving adds a burst of freshness that brightens the dish. You can also add a squeeze of lime for an extra zing.
- Make Ahead: If you’re short on time, you can prepare the chicken a day in advance and store it in the refrigerator. Just assemble and bake the enchiladas when you’re ready to eat!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 28g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
