When a friend suggests having a mom’s night out (or in this case, a Mexican mom’s night IN), you go! An opportunity to exchange stories, tell jokes all the while, eating tasty treats and drinking yummy cocktails is always a welcome event.

Moms lead busy lives. Some wake up and go to work all day, to come home and put on their mom hat and there, their second job begins. Some moms stay at home and take care of their children on a full time basis. No matter what kind of mom we are talking about, it is safe to say that ALL moms are also psychologists, doctors, nurses, chefs, maids, laundry service, chauffeurs, referees, and the list goes on.

We may be busy, we may be tired but I am a firm believer that we need to reserve a bit of time for ourselves, for our friends, in order to keep ourselves in check. IMG_8987For this moment, I am not a mom, I am just a woman, sharing laughs with friends, and I truly believe that checking myself out for this moment ultimately makes me a better mother.

When my friend Angelique, otherwise known as the hostess with the mostest, invited us ladies for a night over at her place, we jumped at the opportunity. Angelique is forever fun, endlessly positive, completely down-to-earth, infinitely stylish and just simply a wonderful all-around gal.  She always makes you feel right at home in her fantastically decorated New York City apartment, but beyond that, her cheerful disposition leaves you always feeling good, and it’s not just the drinks she pours (which also make you feel good! Hahahaha!)

The theme was Mexican! I offered to bring my famous Margarita (sorry… this recipe’s a secret).  I also wanted to try making an enchilada dish, following a 30-minute or less time frame. I found a rather simple recipe on thespruceeats.com. There are many variations for this recipe. You can choose to keep it vegetarian or change up the protein from beef to chicken or even pork! Have fun, be creative and enjoy!


Time: 30 Minutes

Serves 4-6.

Ingredients. IMG_7985

3/4 cup vegetable oil

14 corn tortillas

2 1/2 cups homemade enchilada sauce or one 28-ounce can or jarred store-bought sauce

2 cups grated or shredded cheese like Mozzarella

1/2 cup grated Cotija cheese

Optional: 1 1/2 cups cooked meat, such as shredded chicken at the deli in your grocery store or buy a rotisserie chicken and shred the breast meat for your filling, torn beef or even pork.


Step 1: Set up tortilla warming station. You need a pile of tortillas, a pot of hot (but not sizzling) oil, a few paper towels to absorb excess oil and a heat-proof dish to place the tortillas once ready.
Step 2: Dip each tortilla in the warm oil for 5 to 8 seconds until the tortilla is warmed through and pliable. Set down on paper towel to absorb excess oil then set aside in the warming pan so they stay warm until you’re ready to use them.
Step 3: Pour some of your enchilada sauce into a 9 x 13″ baking dish, just enough to cover the base.  Then pour the rest in a shallow dish or bowl so that you can easily dip the tortillas in it.
Step 4: Set up the tortilla rolling station. You need the shallow bowl with enchilada sauce for tortilla dipping, your warmed tortillas, your baking dish, your mozzarella cheese and if you wish, some beef (as I had used); otherwise you can use chicken, pork or nothing at all.
Step 5: Take 1 tortilla and carefully dip it into the sauce until it is thoroughly coated. Place some meat along the center of the tortilla.
Step 6: Add some cheese.
Step 7: Fold the bottom of the tortilla up over the meat and cheese, then fold the top part over.
Step 8: Place enchilada, seam side down, in baking dish. Continue to do so with all tortillas, creating 2 stacked layers of enchiladas.
Step 9: Once you have made two levels of enchiladas, pour any remaining enchilada sauce on top.
Step 10: Sprinkle any remaining Mozzarella cheese and all of the Cotijo cheese on top.  Heat oven to 350F and bake for 20-30 minutes or until the cheese is melted and bubbly.

Note: If you can, let the enchiladas sit for about 10 minutes before serving. Serve with a bit of sour cream (I used Greek yogurt as a healthy option), salsa and/or guacamole.

Our lovely host, Angelique prepared a number of accompanying dishes, staying true to the Mexican theme, quesadillas, nachos and guacamole to name a few.  Our dear friend Yvette provided our healthy option: a selection of crudité with a green goddess feta dip. And what would a Mexican night be without some Margaritas? I mixed those up and prepared these enchiladas!! Arriba! Arriba! Olé!


Stay tuned for the upcoming recipe instruction video for these fantastic 30-Minute Enchiladas!!

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