Last week Gary made two chickens on the rotisserie on Thursday, and we had two great dinners, each making enough for 6 to 8 people.
Rotisserie Chicken
2 organic whole chickens
Canola cooking spray
Salt
Heat the gas grill using high heat
Spray the chickens with the canola oil
Sprinkle the chickens with salt
Weave both chickens onto the rotisserie, securing the wings and legs with cooking twine so they don’t flop around
Grill on high direct heat for 10 minutes, then reduce heat to medium and make sure the heat is indirect (using side burners that are not directly under chicken). Cook for 1 to 1 ½ hours until internal temperature of chicken is at 180°.
Remove from heat and cool.
Remove meat from bones, removing fat and skin and cut up into ½ inch pieces.
Use the meat of one chicken for the Enchiladas and one for the BBQ Chicken Pizza.
Grill two ears of corn while the grill is hot to be ready for the Enchiladas!
Friday Night Chicken Enchiladas
3 tablespoons canola oil
1 sweet onion, chopped
1 small red onion, chopped
3 tomatillos, chopped
6 cloves garlic, crushed
2 ears corn, grilled, kernels removed
2 roasted red peppers, chopped
2 roasted pasilla peppers, chopped
1 ½ tablespoons chopped green chilis (canned)
4 chipotle peppers in adobo, seeded, rinsed and chopped
1 teaspoon Mexican spices (such as Carne Asada spice mix or chili powder)
2 teaspoons smoked Paprika
1 teaspoon ground cumin
2 teaspoons salt
½ cup chicken broth
24 corn tortillas
28 oz. can Enchilada sauce, canned (I used El Pato)
2 cups Monterey Jack cheese, grated
Roasting the peppers:
Preheat oven to 400°
Place whole red peppers and pasilla peppers on a broiler rack.
Roast for 20 – 30 minutes until blackened
Remove from oven and place in a heat resistant glass container with airtight lid.
After 20 or 30 minutes, remove the peppers, peel, seed and rinse. They are now ready to chop.
Heat the oil in very large skillet. Add the onions and sauté until translucent. Add the tomatillos and cook for 5 minutes. Add garlic for one additional minute. Then add corn and all peppers and spices. Add chicken broth and simmer for 10 minutes.
Coat the bottom of two 9 x 13” pans with enchilada sauce. Heat the corn tortillas individually over gas flame on stove until warm and pliable. Fill each corn tortillas with approximately ½ cup of the enchilada mixture and place seam side down in the baking pan. This should fill two large pans. Top with remaining enchilada sauce and cheese. Back for 30-40 minutes until cheese is melted and sauce is bubbly.
Serve with any of the following: fresh chopped tomatoes, cilantro, sour cream. Serve with a salad.
Saturday night BBQ Chicken Pizza (Makes 2 large pizzas)
I make the pizza with the same dough recipe as the Flatbread and also in the bread machine. For thick crust pizza, use one recipe for each pizza. For thin crust pizza, use ½ of the dough for each pizza. Or, something in between: I made two batches of dough, but used approximately ¼ of the dough to make salted bread sticks for an appetizer.
BBQ Sauce – you can use a purchased BBQ sauce or make your own favorite recipe. We use the Bobby Flay recipe for our BBQ sauce.
½ lb. Monterey Jack cheese
½ lb. Smoked Gouda cheese
The meat from one rotisserie chicken
One red onion, sliced very thin
½ cup cilantro, chopped
Heat oven to 425°.
Roll out the dough to the desired thickness and put on pizza pan that has been sprayed lightly with olive oil. Spread approximately 1 cup of the BBQ sauce over the bottom of each pizza. Sprinkle each of the pizzas with half of the cheeses and divide the chicken between the two pizzas. Add the onion to your liking. Bake for 12 to 15 minutes until crust is browned and cheese is melted, but not brown. Sprinkle cilantro over baked pizza.
Slice and serve with a seasonal salad.
