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. For 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
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.
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!!