Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of shredded Queso Parma de Barinitas cheese
- 1 cup of cooked and shredded chicken breast
- 1/2 cup of diced onion
- 1/2 cup of diced green bell pepper
- 1/2 cup of diced red bell pepper
- 2 cloves of minced garlic
- 1 tablespoon of olive oil
- 1 teaspoon of chili powder
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of dried oregano
- Salt and pepper to taste
- 2 cups of enchilada sauce
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
- Non-stick skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a non-stick skillet, heat the olive oil over medium heat.
3. Add the onion, green and red bell peppers, and garlic. Cook until the vegetables are soft and fragrant, about 5 minutes.
4. Add the cooked and shredded chicken breast, chili powder, cumin, oregano, salt, and pepper. Stir to combine and cook for an additional 2 minutes.
5. Remove the skillet from the heat and stir in 1 cup of shredded Queso Parma de Barinitas cheese.
6. In a separate skillet, heat the enchilada sauce over low heat.
7. Dip each corn tortilla in the enchilada sauce and place it on a flat surface.
8. Spoon the chicken and cheese mixture onto the center of each tortilla.
9. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.
10. Repeat with the remaining tortillas and filling.
11. Pour the remaining enchilada sauce over the top of the enchiladas.
12. Sprinkle the remaining 1 cup of shredded Queso Parma de Barinitas cheese over the top of the enchiladas.
13. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
14. Remove from the oven and sprinkle with chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 380
Total fat: 18g
Saturated fat: 8g
Cholesterol: 65mg
Sodium: 860mg
Total carbohydrates: 33g
Dietary fiber: 5g
Total sugars: 6g
Protein: 23g
Substitutions for ingredients:
- Queso Parma de Barinitas cheese can be substituted with any other type of shredded cheese.
- Cooked and shredded chicken breast can be substituted with cooked and shredded beef or pork.
- Red and green bell peppers can be substituted with any other type of bell pepper or chili pepper.
Variations:
- Vegetarian option: omit the chicken and add more vegetables, such as zucchini, mushrooms, or spinach.
- Spicier option: add more chili powder, cayenne pepper, or hot sauce to the filling or enchilada sauce.
Tips and tricks:
- To prevent the tortillas from cracking, warm them up in the microwave or on a skillet before dipping them in the enchilada sauce.
- Use a spoon or a pastry brush to evenly coat the tortillas with the enchilada sauce.
- To make the enchiladas ahead of time, assemble them and refrigerate them until ready to bake.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Storage instructions:
Leftover enchiladas can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Reheating instructions:
To reheat the enchiladas, place them in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through. Alternatively, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the enchiladas on a platter and garnish with chopped cilantro, sliced avocado, and sour cream.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Sour cream
- Sliced jalapeños
- Diced tomatoes
- Sliced black olives
Pairings:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
- Chips and dip
Suggested side dishes:
- Grilled corn on the cob
- Roasted vegetables
- Green salad
- Fruit salad
Troubleshooting advice:
- If the enchiladas are too dry, add more enchilada sauce or a spoonful of sour cream on top before serving.
- If the enchiladas are too spicy, omit the chili powder or use a milder type of cheese.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before adding it to the filling.
- Store leftover enchiladas in the refrigerator or freezer within 2 hours of cooking.
- Reheat leftover enchiladas to an internal temperature of 165°F before serving.
Food history:
Enchiladas are a traditional Mexican dish that consists of rolled tortillas filled with meat, cheese, or vegetables, and topped with a chili sauce. The word "enchilada" comes from the Spanish word "enchilar," which means "to season with chili." Queso Parma de Barinitas is a type of cheese that is made in the Barinitas region of Venezuela and is similar to Parmesan cheese.
Flavor profiles:
The Queso Parma de Barinitas Enchiladas have a spicy and savory flavor, with a creamy and cheesy texture.
Serving suggestions:
Serve the Queso Parma de Barinitas Enchiladas with Mexican rice, refried beans, guacamole, and salsa for a complete meal.
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Region: Mexican