Out for a birthday celebration at home in the ‘burbs and in with friends to celebrate the Cinco de Mayo. Yes, I realize it’s not a big authentic holiday. However, if there’s an excuse for guacamole count me in!!! Throw in a couple Coronas, deeelish chicken enchiladas, a few friends, and more than a few laughs, that is a recipe for a good night. 🙂
Dinner out in the ‘burbs was at a great ol’ place. It’s literally the old train station. The commuter rail train to Boston still stops outside, but the station has been converted to a restaurant, known for it’s salad bar and steak.
What more could a girl want? Compared to what a steak costs in the city, this was a steal for a good quality filet with a side of bearnaise sauce. MMmmmm.
Then the Fiesta. A whirlwind of planning and a trip to the grocery resulted in a festive meal. I’ve made these enchiladas once before, it was quite a fiasco, and this time around, it was only slightly better. It’s not difficult, but there are a lot of steps that end up taking over an hour, nearly 2 if you count time for chopping, shredding cheese, and assembling. But, oh. It’s worth it. As long as there are chips, salsa & guac on hand, your guests won’t mind the wait :). (Hands down the best guacamole I’ve made to date (1 avocado, 1/4 white onion diced, and 2 teaspoons salt, perfect.)
As we were eating my friend let me in on secret: frozen chicken breasts, in the slow cooker, with the sauce, put on low, by the time you get home from the cubicle you have cooked, tasty, easy to shred chicken breast. Ready to throw into a taco, in an enchilada, on a salad, whatever you choose. The next time I do this, I will put the seasonings, veggies, tomato sauce & water, frozen chicken breast in the slow cooker and call it a day!
I know what you’re thinking, “Duh AT!” I’ve had chicken cooked this way before, but I hadn’t thought of it for this recipe. Next time though. And there will be a next time.
Also try to make your own tortilla chips! Cut corn tortillas into wedges,
and cook in 1/2 inch canola oil 1-2 mins each side until slightly browned.
Transfer w/slotted spoon to paper towel to dry excess oil and salt lightly. You can also put the wedges on a baking sheet, coat with cooking spray and bake at 425 degrees F. Either way gets you warm & fresh tortilla chips.