Fiesta on the Upper West Side

Last weekend we got the Frans together (plus a few new faces) for an impromptu Family Dinner. The goal was to feed 7 people and to keep the cost down. Natalie volunteered her thrifty skills with an awesome recipe, and we collectively whipped together a yummy enchilada feast. Natalie was the man power behind the enchiladas, Hannah & Bryan conquered the Guac, and I put together a colorful vegetable filled salad.  The meal was delicious and filling. The company was beautiful. Overall it was a lovely night. 

We are a bunch of colorful characters.

Guac station...necessary.

I snuck a peak of the enchiladas...

Back to the Guac station...

It was worth the wait.

Bryan really worked up a sweat making this guacamole.

Kisses for the chef.

Everyone was very hungry and very satisfied.

Excellent company. Good wine. Great food. It always makes for a memorable evening.

Here's the recipe for the amazing enchiladas. You should make them.

Chicken Enchiladas

Serves 4-6

4 cups chicken stock
4 boneless, skinless chicken breasts
1 jalapeno pepper
1 jar salsa
1 cup shredded cheddar
1/2 cup shredded Monetary Jack
1/2 cup chopped fresh cilantro
1 can sliced black olives, drained
1 can traditional enchilada sauce
1 can green chile enchilada sauce
Hot sauce
Cayenne pepper
Vegetable-oil cooking spray
Tortillas

Heat oven to 425 degrees. In a medium pot, boil stock, chicken, jalapeno and garlic 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives, set aside. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. Coat a casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining Monterary Jack. Bake 20 minutes. Serve with sauce on side.

Bon Appetit.
xoxo