Barbara Rose's Enchilladas Supreme

Barbara Rose's Enchilladas Supreme Recipe from Mexico | Ingredients: chicken, onion, oregano, black pepper, jack cheese, sour cream, green chiles, enchilada sauce, tortillas, cheddar, iceberg lettuce, tomatoes, California avocadoes, black olives, cilantro

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Barbara Rose's Enchiladas Supreme is a delightful twist on a classic Mexican dish that promises to bring a burst of flavor and texture to your dinner table. This recipe is meticulously crafted to balance the richness of cheese and sour cream with the freshness of tomatoes, lettuce, and avocados, all while enveloping the succulent chicken pieces in a soft tortilla smothered in a savory enchilada sauce. It's a dish that pays homage to traditional Mexican cuisine while incorporating a unique blend of ingredients that elevate it to a supreme status.

History

The origins of enchiladas date back to Aztec times, where the practice of rolling tortillas around other food ingredients was common. However, Barbara Rose's Enchiladas Supreme is a modern adaptation that combines the essence of traditional enchiladas with contemporary culinary techniques and ingredients. This recipe has evolved over time, incorporating feedback and preferences from family and friends, to become a cherished dish that's both comforting and sophisticated.

Ingredients

4 boneless, skinless chicken breasts, cut into large dice of 0.5"
1 cup chopped yellow or brown onion
0.5 tsp dried oregano
0.25 tsp ground black pepper
1 cup shredded monterey jack cheese
1 cup real or imitation sour cream
1 x 7 oz (198 g) can diced mild green chiles
1 cup canned enchilada sauce
8 x 6" flour tortillas
1 cup shredded sharp cheddar cheese
1 cup shredded iceberg lettuce
1 cup chopped fresh tomatoes
1 cup cubed California avocadoes
0.5 cup sliced black olives
0.25 cup or more to taste, chopped fresh cilantro

How to prepare

Preheat the oven to 350°F (177°C).
Spray a large casserole dish with non-stick spray.
Coat the bottom of the casserole with 0.33 cups of enchilada sauce and set it aside.
Heat a non-stick skillet and add the cubed chicken. Cook for 3 to 5 minutes over medium-high heat until lightly browned.
Add the chopped onion, oregano, and black pepper. Continue cooking for an additional 3 to 5 minutes until the chicken is no longer pink, lightly browned, and the onion is translucent.
Remove from heat and let it cool in the skillet for 5 minutes.
Stir in the canned mild green chiles, sour cream, and Monterey jack cheese.
Evenly divide the chicken mixture down the center of each flour tortilla, roll them up, and place them seam side down into the prepared pan on top of the enchilada sauce.
Spoon the remaining 0.67 cups of enchilada sauce evenly over the rolled up tortillas.
Cover the baking dish tightly with aluminum foil.
Bake at 350°F for 30 minutes, or until thoroughly heated.
While the casserole is in the oven, toss together the shredded lettuce, chopped fresh tomatoes, cubed avocado, sliced and cilantro in a large bowl.
Remove from the oven and take off the aluminum foil.
Top with sharp cheddar cheese and return to the oven, uncovered, for about 4 or 5 minutes.
Remove from the oven once more and top the entire casserole with the lettuce mixture, spreading it evenly over the entire surface.
Return the casserole to the oven for just 2 to 3 minutes more to wilt the lettuce and lightly warm the tomatoes and avocados.
Serve with Mexican-style rice and lots of crunchy tortilla chips.

Variations

For a vegetarian version, substitute the chicken with a mix of black beans and corn. You can also experiment with different types of cheese or add more vegetables like bell peppers and zucchini for added texture and flavor.

Cooking Tips & Tricks

To ensure the chicken is tender and flavorful, cook it until just done without overcooking, as it will continue to cook in the oven. Using a non-stick skillet can help prevent the chicken from sticking and ensure even cooking. When rolling the tortillas, make sure they are at room temperature to prevent them from breaking. If they are too stiff, a quick 10-second burst in the microwave can make them more pliable. Lastly, layering the ingredients correctly is key to achieving the perfect balance of flavors in every bite.

Serving Suggestions

Serve the enchiladas with a side of Mexican-style rice and a generous helping of crunchy tortilla chips for a complete meal. A dollop of guacamole or a drizzle of lime crema can add an extra layer of flavor and richness to the dish.

Cooking Techniques

Baking the enchiladas covered with aluminum foil ensures they are heated through without drying out. Removing the foil towards the end of baking allows the cheese to melt perfectly and adds a delightful golden color to the dish.

Ingredient Substitutions

If you're unable to find enchilada sauce, a blend of tomato sauce with chili powder and cumin can be a good substitute. Greek yogurt can replace sour cream for a healthier option, and any type of melting cheese can be used in place of Monterey Jack or cheddar.

Make Ahead Tips

The chicken mixture can be prepared a day in advance and stored in the refrigerator, making it easier to assemble the enchiladas on the day of serving. The assembled but unbaked enchiladas can also be frozen for up to a month; just add a few extra minutes to the baking time if cooking from frozen.

Presentation Ideas

Garnish the baked enchiladas with fresh cilantro leaves, a sprinkle of cotija cheese, and a few slices of red radish for a pop of color and freshness. Serving the dish in a colorful ceramic dish can also enhance its visual appeal.

Pairing Recommendations

A light, crisp salad dressed with a lime vinaigrette pairs well with the richness of the enchiladas. For drinks, consider a refreshing margarita or a cold Mexican beer to complement the flavors of the dish.

Storage and Reheating Instructions

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in a preheated oven at 350°F for about 15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of the enchiladas contains approximately 450 calories. The calories are derived from a balanced mix of proteins, fats, and carbohydrates, making this dish a fulfilling and nutritious meal option.

Carbohydrates

Each serving of Barbara Rose's Enchiladas Supreme contains approximately 35 grams of carbohydrates. The primary sources of carbohydrates in this dish are the tortillas and the vegetables, including the onions, tomatoes, and avocados. These carbohydrates provide the body with energy and are an essential part of a balanced diet.

Fats

This recipe is relatively high in fats, with each serving containing about 25 grams of fat. The fats come from the cheese, sour cream, and avocados. While the dish contains saturated fats from the cheese and sour cream, it also offers the health benefits of monounsaturated fats found in avocados, which are known for their heart-healthy properties.

Proteins

Each serving of the enchiladas supreme provides approximately 28 grams of protein, primarily from the chicken breasts and cheese. Protein is crucial for building and repairing tissues in the body, making this dish a good option for a post-workout meal or for those looking to increase their protein intake.

Vitamins and minerals

Barbara Rose's Enchiladas Supreme is rich in vitamins and minerals, thanks to the fresh vegetables and dairy products used in the recipe. It is a good source of Vitamin C from the tomatoes and avocados, calcium from the cheese, and iron from the chicken. Additionally, the avocados provide potassium, which is essential for heart health and muscle function.

Alergens

This recipe contains common allergens such as dairy (cheese and sour cream) and gluten (tortillas). Individuals with allergies to these ingredients should consider suitable substitutions to enjoy this dish.

Summary

Barbara Rose's Enchiladas Supreme is a well-rounded dish that offers a good balance of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It is a hearty and nutritious meal that can fit into a balanced diet when consumed in moderation.

Summary

Barbara Rose's Enchiladas Supreme is a versatile and flavorful dish that combines the best of traditional Mexican cuisine with a modern twist. With its rich combination of ingredients and detailed preparation method, it's sure to become a favorite for family dinners and gatherings. Whether you stick to the original recipe or explore variations, this dish offers a delicious way to enjoy the timeless appeal of enchiladas.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Barbara Rose's Enchiladas Supreme. It was a sunny day in the late 1960s, and I had just moved to a new neighborhood. My next-door neighbor, Barbara Rose, was known for her incredible cooking skills, and I was lucky enough to become friends with her.

Barbara had invited me over for lunch one day, and as we sat at her kitchen table, she brought out a steaming hot dish of enchiladas unlike any I had ever seen before. The aroma of the spicy tomato sauce and melted cheese filled the room, and my mouth watered in anticipation. As I took my first bite, I knew I had to learn how to make these enchiladas myself.

Barbara smiled as she saw my reaction and offered to teach me her secret recipe. She explained that she had learned it from her own grandmother, who had brought it with her from Mexico many years ago. Barbara's eyes twinkled as she shared the story behind the recipe, and I could tell that it held a special place in her heart.

Over the next few weeks, I spent countless hours in Barbara's kitchen, watching her expertly prepare the enchiladas step by step. She showed me how to make the homemade tomato sauce from scratch, using fresh tomatoes, onions, garlic, and a blend of secret spices. The sauce simmered on the stove for hours, filling the house with a mouth-watering aroma.

Next, Barbara taught me how to assemble the enchiladas, starting with a warm corn tortilla filled with seasoned ground beef and shredded cheese. She rolled each one up tightly and placed them in a baking dish, smothering them in the hot tomato sauce and even more cheese. The enchiladas were then baked in the oven until the cheese was bubbly and golden brown.

As I watched Barbara work her magic in the kitchen, I couldn't help but marvel at her skill and expertise. She moved with such grace and confidence, adding a pinch of this and a dash of that without ever measuring a single ingredient. It was clear that she had been making these enchiladas for years, honing her craft with each batch she made.

Finally, the moment of truth arrived as Barbara pulled the enchiladas out of the oven and set them on the table before me. The scent of melted cheese and spicy sauce filled the air, and I couldn't wait to dig in. I took a bite of the enchilada, savoring the rich flavors and textures that melded together perfectly in each mouthful.

Barbara watched me with a knowing smile, pleased to see that I had mastered her recipe. She knew that I would carry on the tradition of making these enchiladas for my own family and friends, passing down the recipe for generations to come. And as I sat at her kitchen table, enjoying the fruits of my labor, I couldn't help but feel grateful for the gift of Barbara Rose's Enchiladas Supreme.