Since the weather has warmed up, Brett and I have been spending many of our weekends outdoors. One of our favorite pastimes is playing board games on the deck with a cool drink in hand. Our neighborhood is a very active one, and its fun to sit outside while all the neighbors do the same, playing music and enjoying the good life.
Last Saturday, Brett and I were torn between having dinner out, or staying in for something more relaxed. I was full of energy that day and decided to put on an awesome Mexican meal. I easily decided on guacamole (cool, refreshing) and mojitos (bright, citrusy) since the weather was beautiful. I considered a main course of fajitas, or tacos, or quesadillas, or burritos…but I couldn’t resist the thought of a huge pan of gooey, cheesy, spicy chicken enchiladas.
While the enchiladas baked, I whipped up a batch of my mom’s guacamole. I left the mojitos to Brett, and laughed like crazy as he watched two youtube videos in order to learn the perfect mojito-makin’ technique. We sat down to a fun, casual dinner just as the sun was going down and spent the evening on the deck with more mojitos.
several fresh mint leaves
1 lime, cut into quarters
2 TBS white sugar
1 C ice cubes (crushed, if possible)
1.5 oz white rum
1/2 C club soda
Place mint, sugar and 3 lime wedges into glass and crush with a muddler (we used bottom of a butter knife.) Add ice to glass. Add rum. Add club soda and stir well. Garnish with last lime wedge.
3 very ripe avocados
1 medium tomato, diced
1/2 red onion, diced
1 small jalepeno, minced
juice of 1 lime + extra on reserve
1 small bunch of cilantro, chopped
1 to 1.5 TBS real mayonnaise
salt ONLY if needed – try without salt on a chip first, then decide
Scoop avocado flesh into medium bowl. Mash avocado with fork. Add remaining ingredients and stir well. If not serving immediately, drizzle lime juice over the guacamole; the acid will prevent the guacamole from browning.
Cottage Cheese Chicken Enchiladas
1 rotisserie chicken, with meat taken off and pulled into small pieces
1 small yellow onion, chopped
1 small can chopped green chiles
1 package taco seasoning mix
1/2 C sour cream
2 C cottage cheese
pinch of salt + pepper
12 flour tortillas
4 C shredded monterey jack cheese
2 10-oz cans red enchilada sauce
small can of sliced olives
1. Saute onion in a bit of oil until translucent. In a medium bowl, add onion, green chiles and taco seasoning to chicken. Mix well.
2. In small bowl, mix sour cream and cottage cheese. Add salt and pepper.
3. In two large casserole dishes, spray with PAM and pour several TBS enchilada sauce on bottom of pan. Assemble enchiladas: in flour tortilla, place about two TBS cottage cheese mixture, followed by several TBS chicken mixture, and sprinkle with cheese. Place enchiladas in pan in a single layer.