Rosie’s Chicken Enchiladas with Zucchini & Serranos
- February 2022
- By Odalys Lorenzo
- Recipe from Mexico
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These chicken enchiladas with charred zucchini, serrano chiles, onions and garlic were sent in by Odalys Lorenzo, a college student whose family lives in the northwest suburbs of Chicago. They are from Acapulco, in the Mexican state of Guerrero.
Odalys wants the world to know about her aunt Rosie Valladares’ enchiladas. ”My Tia Rosie enjoys looking for and making new recipes to try out with her family,” she says. ”She takes what she finds and puts her own twist on them to make them more delicious as well as healthy.”
So when Odalys saw that Familia Kitchen was hosting Your Family’s Favorite Enchiladas recipe contest celebrating this traditional treat (all entries, all versions welcome: red salsa! green salsa! mole!), she sat down with Rosie to ask her about the food story of her family-favorite recipe. (Odalys also encouraged her childhood friend and Chicago-area neighbor Michelle Vazquez to send in her mother Berta’s Michoacan-estilo enchiladas. Check them out!).
Odalys: I love your enchiladas. Why do you think enchiladas in general are so special in our Mexican cuisine?
Tia Rosie: Enchiladas are a family-favorite dish that has a very long and respectable history. They are one of the things people think of when they are asked about Mexican culture and its food—and for good reason. I think they’re amazing and delicious simply because they don’t have to be perfect or “look” perfect. Regardless of what you decide to top them with, they all still look beautiful and unique and taste amazing.
Odalys: Do you remember the first time you ate enchiladas?
Tia Rosie: I can’t say I remember the exact moment I had them for the very first time, but my earliest memory of eating enchiladas was when I was a little girl in Mexico. I was heading home after school and I remember smelling something spicy, but delicious, in the air as I neared my home. My mom gathered my siblings and I all around our small table in our kitchen to eat enchiladas. I remember wondering why they were so spicy, but I enjoyed chasing the flavor down with Mexican Coca-Cola. This is a memory I cherish, as it was one of the few times we got to eat dinner together as a family.
Odalys: Who taught you to make these enchiladas?
Tia Rosie: This recipe, I actually came up with this recipe myself. I am very interested in cooking, as you know, and I always find new recipes to try. I learned the base of how to make enchiladas from my mom, but I began incorporating other recipes to create my own—and this one eventually become the family favorite. It took a lot of trial and error, but my kids were more than happy to try each and every recipe I made to find something we all liked.
Odalys: What do you think makes this recipe so extra good and better than all the others you tried?
Tia Rosie: I think the main part that makes this recipe unique is the lack of tomatillos and the use of zucchinis. I can’t tell you exactly what made me want to try enchiladas with zucchinis, but they are a good alternative—a healthier one, I like to think. I always received great feedback from everyone who ate these, so it was a recipe that stuck around! I kept making it whenever anyone was craving enchiladas.
Odalys: How often do you make these enchiladas in your house?
Tia Rosie: This recipe is not set apart for specific occasions. It really is for whenever someone craves enchiladas. Although I do not make them as often as I think, I like to make enchiladas at least twice a month. My family loves them! I was skeptical at first since I did not think they would be a hit in our the family, but I was pleasantly surprised to see everyone love them so much.
Check out Tia Rosie’s Enchiladas with Chicken, Zucchini & Serrano Chiles!
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