Enchilada Adventures
Fun and Easy Recipes
for Young Chefs
Cookbook review by: Bobbie Kitto
Recipe Included: Easy Enchilada
It is always a pleasure to find cookbooks that can be shared by both budding chefs and their mentors. La Enchilada Completa (The Whole Enchilada) is such a book. This book is designed to provide young aspiring chefs in the kitchen with a hands-on recipe-following experience, mirroring what they observe adults doing. The recipes are crafted to appeal to both children and adults alike.
Author Glenda Galvan-Garcia is a multi-talentedculinary professional who has made a name for herself as both a cookbook writer and chef. With a passion for creating innovative and flavorful dishes, she has authored several successful cookbooks that showcase her creativity and expertise in the kitchen. Galvan-Garcia’s recipes are known for their bold flavors, unique twists, and accessible instructions, making them popular among home cooks and food enthusiasts’ young and old alike.
The author starts out with the basics such as what 
tools will be needed and the basic preparation techniques explained in such a way that everyone can feel confident in their ability to make food. Next she gives a list of the basic ingredients that will be needed to make the recipes in this book and how to shop for them if they are not in the local market.
The first items the new cooks will learn how to make are appetizers and snacks. These recipes are the real deal for such things as Guacamole and Pico De Gallo. Street Corn in a Cup, Nachos, and Quesadillas are also found in this section.
Next up for the new chefs to try is breakfast. Chorizo with Eggs and Tex-Mex Eggs with chips are on the menu. A little more complex recipe in this section is a meal Glenda made for the actor and comedian, George Lopez. He was so impressed by it that he said if he had to request a “Last Meal” this would be it. This Sausage links and Eggs are impressive.
The Main Dish sections delivers the classic enchiladas recipe along with Hot Dog Tacos. To round out the selection is a simple recipe for Sopes that can be turned into tostadas by adding a little more refried beans.
The author then moves on to everyone’s’ favorite section Desserts!! Here we find the secrets to making the famous Two-Tone cookies that are seen in all the Mexican bakeries. This recipe is a little more involved with eleven steps to its’ completion but worth the effort. A favorite of children and adults is the Creamy Rice pudding. In four easy steps the family can all be enjoying this delicious dessert. The Magic Banuelos, those fried crisp fritters that we all have enjoyed at our favorite Mexican restaurant. Just top them with a simple cinnamon-sugar after frying and enjoy the end of a great meal.
Glenda reserves the last chapter for the specialty drinks that are associated with Mexican food. First is the Hot Chocolate drink which is different from ones made in most of this country. Mexican Hot Chocolate is made from a tablet of Mexican chocolate and milk heated just to a bubble and then it is blended with a molinillo (a wooden stick with rings on the end used to blend the milk and chocolate in a frothy beverage). The last three recipes are for drinks for warmer weather. They are made with fruits (Aguas Frescas), drinks made with flowers (Agua De Jamaica), and drinks made with fruits and milk.
One unique aspect of this book is that it is bi-lingual. It is written in both Spanish and English so if Spanish is not a first language, it can still be enjoyed by people of both cultures, a great way for children of different cultures to bond.
Another unique feature is that in between chapters the author gives examples of how the Mexican culture has enriched the world through, sports, scientific contributions, and music to name a few.
This would be a great “First” cookbook for the little chef in your life. Enjoy the following recipe complements of author
Easy Enchilada Sauce
To make easy red enchilada sauce, heat 3 tablespoons vegetable oil in a medium saucepan over medium-high heat. Add 2 tablespoons all-purpose flour and 4 tablespoons chile powder. Stir constantly for about 30 seconds, until thickened into a paste. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon ground cumin, and stir for 1 minute. Add 4 tablespoons tomato paste and stir to incorporate. Slowly add 2¼ cups vegetable or chicken broth. Quickly stir and make sure there are no lumps. Season with 1 teaspoon salt and ⅛ teaspoon sugar. Boil for 1 minute. Taste and season with salt if needed, starting with ¼ teaspoon.
Easy shredded chicken
To make about 4 cups shredded chicken, place 2 or 3 pounds uncooked boneless chicken breasts and/or thighs, ¼ peeled onion, 2 peeled garlic cloves, and 1½ tablespoons salt in a large pot. Add water until it is 1 inch above the chicken. Bring it to a boil over high heat and then immediately turn the heat down to a simmer. Cook the chicken for about 25 minutes, until it reaches 165° F. (If using thigh meat, cook for about 15 minutes.) Place the cooked chicken in a bowl and let it cool for 5 minutes. Strain the broth and set aside. Shred the chicken using two forks. Pour about ½ cup chicken broth over the shredded chicken to keep it moist.
Classic Enchiladas
Did you know the Nahuatl name for enchiladas is chillapizzali, which translates to “chilli flute”? The Maya dipped corn tortillas in tomato sauce. Later on, the Mexica created enchiladas filled with beans, fish, or game
Makes 24 enchiladas
1 cup vegetable oil
24 corn tortillas
2 cups enchilada sauce (green or red) (see recipe) plus 2 tablespoons
4 cups shredded chicken (see recipe)
½ teaspoon sea salt
1 cup quesadilla cheese or other melting cheese
2 cups shredded iceberg lettuce
⅓ cup Mexican or regular sour cream
3 tablespoons grated Cotija cheese
- Preheat the oven to 350° F. Heat the vegetable oil in a frying pan (about ¼-inch depth) over medium-high heat. Using tongs, dip one tortilla in the oil until it turns light golden, and then flip it. Fry it for about 5 to 10 seconds per side. Do not let the tortilla get crispy, it should still be pliable. Place it on a plate lined with paper towels. Repeat with the remaining tortillas.
- In a bowl, toss the chicken together with 2 tablespoons of enchilada sauce and salt.
- To assemble the enchiladas, dip each tortilla in the sauce, lightly coating both sides, and transfer it to one of the two 9 x 13-inch casserole dishes you will need. Fill the center of each tortilla with 2 heaping tablespoons of chicken. Roll the tortilla to enclose. Place them seam side down in the dish. Repeat with the remaining tortillas.
- Divide the rest of the sauce between both dishes and spread across the top. Sprinkle the quesadilla cheese evenly. Cover both dishes with foil and bake them for 30 minutes.
- To serve, top with shredded lettuce and sour cream, and sprinkle with Cotija cheese
Easy Enchilada Sauce
To make easy red enchilada sauce, heat 3 tablespoons vegetable oil in a medium saucepan over medium-high heat. Add 2 tablespoons all-purpose flour and 4 tablespoons chile powder. Stir constantly for about 30 seconds, until thickened into a paste. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon ground cumin, and stir for 1 minute. Add 4 tablespoons tomato paste and stir to incorporate. Slowly add 2¼ cups vegetable or chicken broth. Quickly stir and make sure there are no lumps. Season with 1 teaspoon salt and ⅛ teaspoon sugar. Boil for 1 minute. Taste and season with salt if needed, starting with ¼ teaspoon.
Easy shredded chicken
To make about 4 cups shredded chicken, place 2 or 3 pounds uncooked boneless chicken breasts and/or thighs, ¼ peeled onion, 2 peeled garlic cloves, and 1½ tablespoons salt in a large pot. Add water until it is 1 inch above the chicken. Bring it to a boil over high heat and then immediately turn the heat down to a simmer. Cook the chicken for about 25 minutes, until it reaches 165° F. (If using thigh meat, cook for about 15 minutes.) Place the cooked chicken in a bowl and let it cool for 5 minutes. Strain the broth and set aside. Shred the chicken using two forks. Pour about ½ cup chicken broth over the shredded chicken to keep it moist.
Classic Enchiladas
Did you know the Nahuatl name for enchiladas is chillapizzali, which translates to “chilli flute”? The Maya dipped corn tortillas in tomato sauce. Later on, the Mexica created enchiladas filled with beans, fish, or game
Makes 24 enchiladas
1 cup vegetable oil
24 corn tortillas
2 cups enchilada sauce (green or red) (see recipe) plus 2 tablespoons
4 cups shredded chicken (see recipe)
½ teaspoon sea salt
1 cup quesadilla cheese or other melting cheese
2 cups shredded iceberg lettuce
⅓ cup Mexican or regular sour cream
3 tablespoons grated Cotija cheese
- Preheat the oven to 350° F. Heat the vegetable oil in a frying pan (about ¼-inch depth) over medium-high heat. Using tongs, dip one tortilla in the oil until it turns light golden, and then flip it. Fry it for about 5 to 10 seconds per side. Do not let the tortilla get crispy, it should still be pliable. Place it on a plate lined with paper towels. Repeat with the remaining tortillas.
- In a bowl, toss the chicken together with 2 tablespoons of enchilada sauce and salt.
- To assemble the enchiladas, dip each tortilla in the sauce, lightly coating both sides, and transfer it to one of the two 9 x 13-inch casserole dishes you will need. Fill the center of each tortilla with 2 heaping tablespoons of chicken. Roll the tortilla to enclose. Place them seam side down in the dish. Repeat with the remaining tortillas.
- Divide the rest of the sauce between both dishes and spread across the top. Sprinkle the quesadilla cheese evenly. Cover both dishes with foil and bake them for 30 minutes.
- To serve, top with shredded lettuce and sour cream, and sprinkle with Cotija cheese
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Review by Bobbie Kitto
Edited by Linda Kissam
Note: Roberta (Bobbie) Kitto is a freelance writer based out of Laughlin, NV. Her interests include travel, culinary pursuits and gardening. No fee was paid for this article review. Her opinions are her own.
To make the best of each recipe, use 
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