Thursday, October 9, 2008

Beer Can Chicken turned into Enchiladas with Pumpkin Sauce




This week was my week to choose a recipe for our cooking group the Weekend Wizards, and we are following a fall theme this round. I chose to do a savory pumpkin dish. The recipe comes from Everyday Food from the kitchens of Martha Stewart Living's cookbook Great Food Fast. Here is a link to the original recipe. http://www.marthastewart.com/recipe/spicy-enchiladas-with-pumpkin-sauce?autonomy_kw=enchiladad%20with%20pumpkin&rsc=header_15

Whole chickens were on sale at my grocery store this week, so I decided to make 2 beer can chickens and use the chicken in 2 dishes this week. Here is a link to my previous beer can chicken. http://courtcooks.blogspot.com/2008/06/beer-can-chicken.html
I changed to rub on the beer can chicken to 1 tsp salt, 1 tsp pepper, 1 tsp cumin, 1 tsp garlic, and 1 tsp chili powder.

I made a terrible mess in the kitchen when I was preparing the pumpkin sauce!! I used my food processor to make the sauce (the recipe says to use a blender-guess I didn't read it good enough) and adding 2 & 1/2 cups of water was too much liquid for it too handle. Orange liquid filled my kitchen counter, and onto the floor. After cleaning up, I poured the remains into a BLENDER, added more chili powder, pumpkin, and water.

My husband loved the dish!! I had tried the pumpkin sauce before baking and was sure the dish was going to be a disaster. After cooking the sauce, it really complimented the chicken.

This dish can be assembled up to eight hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).

Enchiladas with Pumpkin Sauce

1 whole chicken-about 3-4 lbs (skin removed, and meat shredded)
6 scallions, thinly sliced
coarse salt and fresh ground pepper
15oz can pumpkin puree
4 garlic cloves, peeled
2 jalapeno chilies, quartered
2 tsp chili powder
8 corn tortillas (8")
1 & 1/2 cup shredded cheddar cheese

Preheat oven to 425 degrees.
In a medium bowl, combine the chicken, scallions and season with salt & pepper.
Set mixture aside.
In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 & 1/2 cups water, 2 tsp salt, and 1/4 tsp pepper until smooth.
Pour 1 cup of the sauce into a 9x13 baking dish.
Spoon a mound of the chicken mixture into the center of each tortilla, and roll into a log and place seam side down in the dish.
Pour the remaining sauce on top, and cover with cheese.
Bake until cheese is golden brown, and sauce is bubbling-about 25-30 minutes.
Let cool for 5 minutes before serving.

4 comments:

Maggie said...

The spicy pumpkin sauce sounds delicious on chicken!

FOODalogue: Meandering Meals and Travels said...

I've always wanted to try the beer can chicken. Was it as juicy as they say? And I love the idea of the pumpkin sauce on the enchiladas. Gotta try that one.

Denise Clarke said...

This sounds great with the pumpkin sauce .... I love to make drunken chicken, also ... they even sell cute little ceramic heads to go on the chickens while they roast ...lol!

Denise
http://WineFoodPairing.blogspot.com

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