Chicken & Cheese Enchiladas

Chicken & Cheese Enchiladas:

 

My happiest memories are associated with food and music. From as from as far back as I can remember, I knew some good food was being made when my parents had music playing from the kitchen. My mother is Mexican & Puerto Rican and my father is African American so, music was always rather different depending on who was cooking. My mother loved salsa music with a little Donna Summers. My father loved listening to Kool & The Gang with a mixture of Jazz and other various instrumentals. When my parents were not looking, my siblings and I would change the music to our favorite Michael Jackson song to make ourselves known and ready to help cook.

Chicken & Cheese enchiladas started off being my father’s favorite dish which later became my little immediate family’s favorite get  together dish. The story has it that my mother took my father to Arizona to meet the family and my father was hooked on the Flores family cooking. My father loved the rich, flavorful, and exotic taste of my tias enchiladas. My mother used to tell my siblings and I that my father did not want to leave Arizona until my mother had the recipe to those enchiladas. My mother ended up getting my great-grandma’s enchilada sauce recipe from scratch  from my tia Ernie for a promise. The actual promise is unknown yet, I believe that as long as my tia Ernie is alive no one in the second generation (meaning my generation) can have the enchiladas/mole sauce recipes. My tia Ernie is 77 years old with partial visual but still makes the best mexican food hands down.

Every time one of my family members makes enchiladas we always make some chicken and some cheese. I laugh when I think about it as it reminds me of a incident that occurred the summer of 1989.  We were living in Phoenix then when my little sister got dramaticastically sick and blamed the chicken in the enchiladas. Not to give you all the gory details but, we had chicken enchiladas and later that night my sister felt horrible pains in her stomach and lost all the chicken in her body. She was only four years of age but claimed never to eat chicken in her enchiladas again. My sister since 1989 makes a separate batch of only cheese enchiladas while we enjoy chicken and various meats in our enchiladas. She claims she has to make some only cheese to balance the dish out.

 

Our Assembly Line :

I have a sister and and brother whom have loved to cook since they were infants. I on the other hand cook out of need then desire. To keep my sibling and I occupied my mother would assign us tasks in helping her prepare the ingredients and assembly line in making enchiladas. We always had a block of cheddar cheese (sometimes jack), white onions, and the corn tortillas to prepare before my mother would start preparing the enchilada sauce. She only knows how to make the red sauce from scratch as she lost the recipe to the green sauce in the big move to Florida back in 1996. My first job was to shred the block of cheese with the old cheese grater. I hated that thing and would always cut my knuckles. In the assembly line one person grates the cheese, the next dices the onion and places the small pieces into a bowl. Once I got to ten years old I was able to help shred the chicken and assist with the hot oil in slightly cooking the tortillas. My mother would tell my siblings and I not to fight or bicker while cooking as it was make her enchilada sauce spicy. The tortillas and enchiladas sauces are most important parts of the dish.

 

History of the Tortilla :

In my family tortillas an essential items in majority of our meals. Every one of my latin family members have a pack of tortillas and or can make their own tortillas at any given time. Tortillas as so important in my family that I had to research where did the first tortilla come from. When looking into that place that pops up in my google search is Mexico and Central America. Wikipedia describes a tortilla as a type of thin, unleavened flatten bread made out of finely ground maize also known as corn more or less. In continuing to research I discovered the website (www.historyofthings.com) which expressed that tortillas can be tracked back thousands of years where some anthropologists found remains of people whom harvested corn in the Sierra Madre mountains. In reading stories on the history of things website, it is a Mayan legend that tortillas were created by peasants who tried to appease the hunger of their king. In the book “Tortillas : A cultural history by Paula E. Morton, I learned that “corn was an inexpensive, easy to grow, and converting corn to tortillas was part of the education of every woman in rural Mexico” (Morton, 2014, p 11). The Aztecs took raw corn, dried it ground it out to be cornmeal, then later making into corn dough and masa as discussed on ancient mexican tortillas on the Mexcaligrill website. The spanish would call the flatten corn “little cakes” which  later they named tortillas. I became curious more on how is this corn so important.

In reviewing the history there are three colors of maize dough which is used for making tortillas. The three different colors are : white maize, yellow maize and blue or black maize which all of the maize arose from a single domestication in southern Mexico approximately about 10,000 years ago as stated by wikipedia. The oldest surviving maize type are the ones of the Mexican highlands as stated by Dommy Gonzalez in the LA Times article “ Choosing Sides :Flour or Corn Tortillas”. Once corn was able to be grounded and flatten into this circle it was then to be in varied of mexican dishes. Tortillas can now be processed with flour and wheat slightly changing the taste and nutritional values.

 

In looking into where tortillas come from I also wondered what the true definition of enchiladas really mean. On the website the history of things, the enchiladas is described as simply a corn tortilla that is rolled around meat and or cheese . Looking into different recipes of enchiladas many are topped with a spicy chile sauce and or onions and a light cream.

Quick Story of the Flores Family :

My great grandma Alma came from Mexico in 1922 shortly after the Mexican Revolution with my great grandfather Juan Flores. The two had thirteen children and grew their own fruits and vegetables to feed their large family. Alma Flores made everything from her garden especially corn. The entire house would smell which Alma Flores would make flour and corn tortillas. Tortillas were like bread to the Flores family and they ate it with every meal. One of Alma’s favorite dishes was enchiladas which she made the entire recipe from scratch. Alma taught each of her children how to cook but never wrote anything down. Each of her children make enchiladas a little different but the enchilada sauce always has that familiar taste.

My mother’s mother ( my grandma) died when my mother was very young so she did not get all of the same recipes.

 

Why Chicken & Cheese Enchiladas:

Truthfully I am not the best cook and enchiladas were the quickest and easiest thing I ever learned to make that brings be joy. My mother will not give out the recipe for the enchiladas so my sister and I have found that La Palmas enchiladas sauce is very close to mi nana (my great grandma) delicious sauce.

Ingredients :

 

1 Bag of Baked Rotisserie Chicken

2 Cans of Las Palmas Enchiladas Sauce (preferably Mild)

1 Pack of Corn Tortillas (approx. qty 30+)

2 Packs of Shredded Cheese (Preferably Mixed Blend)

About 1 cup of Vegetable Oil (depending on size of cooking pan)

Prefered Utensils :

1 pair of tongs

1 – Stir Spoon

1 – Non stick frying pan

1 – saucepan

1 – 13 x 9 baking pan

2 – medium bowls

 

Preparation Instructions (buliding the assembly line) :

Preheat oven to 350 degrees

Place shredded cheese in bowl

Shred chicken and place in bowl

Warm up enchilada sauce on low heat to shimmer

Place vegetable oil in frying pan and warm on medium heat until oil starts to bubble (be careful)

Using the tongs place tortilla in hot oil for 15 – 20 seconds then flip tortilla over for another 15-20 seconds to slightly cooked the tortillas

 

Assembly Line :

Line up the following:

Bowl of cheese

Bowl of chicken

baking pan

Saucepan

 

Let it ROLL :

 

Using a ladle splash some enchiladas sauce in baking pan

Dip the cooked corn tortilla in the warmed saucepan soaking up the sauce

Place tortilla in baking pan carefully

Grab a pinch (or desired amount) of chicken and form straight a line down the middle of tortilla

Grab a pinch (or desired amount) of cheese and re-trace line down the middle of tortilla (as above step)

From the left middle part of tortilla begin to roll then tuck the enchilada then slide to the right side of baking pan (carefully)

Repeat until all tortillas have been rolled or reached desired amount

 

Add additional enchilada sauce and cheese on the top

Place in warm oven for 20 minutes (or until all cheese has melted)

Remove from oven and let cool for 10 minutes

 

In researching cheese enchiladas I found a great recipe on “ Bobbi’s Kozy Kitchen” (www.bobbikozykitchen.com)

 

Ingredients :

8 soft corn tortillas

4 cups of shredded cheese (cheddar or jack)

2 (10 ounces) cans of enchilada sauce

½ white onion (chopped)

(www.bobbikozykitchen.com/201509/easy-cheese-enchiladas-sundaysupper.htlm)

 

I watch a lot of episodes FOOD 911 on the food network and found a great recipe for chicken enchiladas as well.

Recipe was by Tyler Florence and it was on the episode named : Fireman’s Rescue – Signal Hills, CA / Creme Brulee Craving – Golden Valley MN

 

(www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipes-1907241 )

 

Ingredients:

3 tablespoons vegetable oil

1 ½ pounds of skinless boneless chicken breast

Salt & Pepper

2 teaspoons Cumin

2 teaspoons Garlic powder

1 Onion

2 Cloves Garlic (chopped)

1 cup of frozen corn (thawed)

5 cans of whole green chile

½ Teaspoon of All purpose flour

16 corn tortillas

1 ½ cup of enchilada sauce

2 cups of shredded cheese

 

Directions :

Coat large saute pan with oil

Season chicken with salt & pepper

Brown chicken in oven on Medium ( allow approx 7 mins on each side then flip over)

Make sure chicken is no longer pink

 

Sprinkle chicken with cumin, garlic powder, and other desired mexican spices

Warm up enchilada sauce in small saucepan for 10 mins

Dip corn tortillas in warmed enchiladas sauce using thongs

Place shredded chicken on dipped tortilla then slowly roll cheese and chicken

Sprinkle each sauce and extra cheese on rolled tortillas

Place pan of enchiladas in the oven for 15 minutes until lightly brown

Cool and serve after 10 minutes

 

References:

 

Burleson, B., & B. (1970, January 01). Easy Cheese Enchiladas. Retrieved March 3rd, 2018, from www.http://www.bobbiskozykitchen.com/2015/09/easy-cheese-enchiladas-sundaysupper.html

 

Corn tortilla. (2018, March 07). Retrieved March 10, 2018, from https:en.wikipedia.org/wiki/Corn_tortilla

 

History of Enchiladas. Retrieved March 3rd, 2018. https:www.historyofthings.com/history-of-enchiladas

 

Florence, T. (2015, February 12). Chicken Enchiladas. Retrieved March 10, 2018, from https:www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

 

Las Palmas home page :  http://www.laspalmassauces.com/

 

Morton, P., Tremaine, P., & Tremaine, Lisa. (2014). Tortillas: A cultural history.

 

Chicken Enchiladas

The Background :

Some of my fondest memories in my childhood was making chicken enchiladas with my family. As a child my mother would tell my siblings and I that it was my father’s favorite dish and how she made it out of love.

The story has it that when my mother first took my father to meet the family back home in Arizona my tias made chicken enchiladas. My father loved them so much that he requested my mother to get the recipe before they returned back to California. From that point on my mother would make chicken enchiladas for my father for Valentine’s Day and his birthday. When my parents broke up my mother would only make enchiladas for my siblings birthdays or if we begged her enough and did all the preparation for our assembly line.

Back when I was a kid we would have to shred the block of cheese with a cheese grater, bake or boil the chicken, and or dice up the white onions. Since there were some many steps I would assign each of my siblings a task and get everything ready. All my mother had to do was make the enchiladas sauce which she makes from scratch. My mother would put on some music while my siblings and I would dance and sing to the beat as if cooking with music gave us life. I truly feel like we would put our blood, sweat, and tears into each batch as there was always an episode. Someone would always cut themselves on the cheese grater, burn themselves with the hot oil, or my little brother would eat all the cheese before we were done. No matter who was mad at who we would laugh and joke around as we prepared each step as if nothing else matter but the food.

Since it is a little easier to prepare as we can buy many items pre-made, Here is a quick recipe for chicken enchiladas.

Ingredients :

1 Bag of Baked or Rotisserie Chicken
2 Cans of Las Palmas Enchiladas Sauce (preferably Mild)
1 Pack of Corn Tortillas (approx. qty 30+)
2 Packs of Shredded Cheese (Preferably Mixed Blend)
About 1 cup of Vegetable Oil (depending on size of cooking pan)

Prefered Utensils :

1 pair of tongs
1 – Stir Spoon
1 – Non stick frying pan
1 – saucepan
1 – 13 x 9 baking pan
2 – medium bowls

Preparation Instructions (buliding the assembly line) :

Preheat oven to 350 degrees
Place shredded cheese in bowl
Shred chicken and place in bowl
Warm up enchilada sauce on low heat to a shimmer
Place oil in frying pan and warm on medium heat until oil starts to bubble
With tongs place tortilla in hot oil for 15 – 20 seconds then flip tortilla over for another 15-20 seconds so that the tortilla is slightly cooked

Assembly Line :

Line up the following:
Bowl of cheese
Bowl of chicken
baking pan
Saucepan

 

 

Let it ROLL :

Splash some enchiladas sauce in baking pan

Dip the slightly cooked corn tortilla in the warmed saucepan soaking up the sauce
Place tortilla in baking pan
Grab a pinch (or desired amount) of chicken and form a line down the middle of tortilla
Grab a pinch (or desired amount) of cheese and re-trace line down the middle of tortilla
From the left middle part of tortilla begin to roll then tuck the enchilada then slide to the right side of baking pan
Repeat until all tortillas have been rolled

Add additional enchilada sauce and cheese on the top
Place in warm oven for 20 minutes (or until all cheese has melted)

Remove from oven and let cool for 10 minutes
Enjoy 🙂

 

Symbolic Analysis :

It is a dish that brings my family together and truly made with love

 

Nutrition Facts :

may vary due to the type/amount of cheese, enchiladas sauce, and other products added to recipe.

Based on Wikipedia calories can vary from 238 – 400 per serving.

 

Reference :

https://en.wikipedia.org/wiki/Enchilada

 

Nature’s Candy

Hello Class,

 

My name is Shauna Ramos and I love all different type of fruits. I am currently a Senior at CSUDH and planning to graduate in May 2018. As a child my Tia Lita used to call good tasting fruit “Nature’s Candy” as she believed Mother Nature always looks out for her children.  I love any type of fruit especially strawberries, blueberries and pineapple. There is something about the natural sweetness that makes the takes more enjoyable. My ultimate favorite fruit is “Quenepas” from Puerto Rico. I’ve only had them 3 times in my life and will never forget that taste. It’s known as a Spanish lime with it’s sweet yet tart taste.  If it is rip it is sweet like nectar but if it not rip it will be tart like a sour apple candy.