Wednesday, April 1, 2009

Minnesota Visitor & Tex-Mex Food South of the Border~

"A friend is one who walks in when others walk out"
-Walter Winchell

We were blessed last week with a visit from one of our dearest friends. Lori & I quite possibly keep the longest running conversations in history. When we reunite each time the conversation threads just pick up where we left off, whether it is years or months it matters not. Good friends are meant to be like that. So precious & therapeutic those visits are.... While Lori was here we made a tour of several museums in Monterrey. We saw an incredible Pixar exhibit at the Monterrey Museum of Modern Art, kid friendly of course but totally fascinating for adults. One of the most incredible sights in the exhibit was the Toy Story Zoetrope where claymation figures of Woody & the gang rotated, leaped & jumped. The weather was a bit on the warmish side but Lori seemed content to be thawing out her Minnesota blood & never complained. We enjoyed our time together & she took in beautiful views, the sunrises/sunsets from our idyllic little corner here in Northern Mexico. We shopped, visited & she met some of the kids at Casa Hogar Douglas when we helped feed the kids for a Saturday dinner. I believe I miss her already but then we will just pick up where we left off this visit, another high octane pot of coffee & conversation next time...

I enjoy entertaining good friends & try to keep the kitchen low pressure so the focus is on the visit versus the food. Since Lori was our neighbor in Houston several years ago she has somewhat of an appreciation for our Tex-Mex cuisine. While she was here we noshed on unsightly amounts of guacamole, fresh fruits, frijoles & several varieties of Latin American wines including our favorite Casa Madero wines.
Avocado Basil Dressing

3 Medium ripe Avocados, Peeled & seeded
1 small Shallot, chopped
2 1/2 cups Buttermilk
1/4 cup Mexican Crema
3 Tbsp. Fresh Basil, chopped
2 Tbsp. Fresh Lime or Lemon Juice
2 Tbsp. Olive oil
2 Tbsp. Sugar
2 1/2 Tsp. minced Garlic
1 1/2 Tsp. salt
1/2 tsp. Tsp. Black Pepper

Throw all ingredients into blender or food processor, blend till smooth, cover & chill. Store dressing in an airtight container for up to 1 week.

Easy Sour Cream Chicken Enchiladas

13 oz. canned Chicken, drained
8 oz. Cream Cheese, softened
8 oz. sour cream, thinned out with 3 T. milk *Mexican Crema may be used.
2 cups shredded Monterey jack cheese
10 oz. can of Mexican Rotel tomatoes
15 oz. Green Chili enchilada sauce, Hatch is preferred
1 small chopped White Onion
24 White Corn tortillas

Save some of the onions and shredded cheese for topping. Mix the chicken, cheeses, Rotel, and onions together. Warm the tortillas in the microwave, (either in a loose plastic bag or damp paper towel) then stuff and roll. Lay them in a pan, pour the sour cream mixture over the enchiladas, pour over the green chili sauce, then sprinkle on the remaining onions and cheese.

Bake at 400 for 20 minutes.


Anonymous said...

What a gorgeous landscape picture in the beginning of the post! The enchiladas sound awesome and I really love the avocado-basil dressing!

Dee said...

5 Star~thank you. That is one of the many sunset shots I have been blessed to capture here at the house in Mexico. The colors are always a sight to behold. Avocado Basil is my new fave too! I adore the combination of flavors. said...

What a fun time and the pictures are great!! I'm with 5 Star, that dressing looks simply wonderful!

Abby said...

I made chicken enchiladas last week, too! (Although not the same recipe - yours is much more authentic. Ha.)

Can I visit next? Your friends are so lucky!

Gloria Chadwick said...

Echoing the whole group here: the avocado basil dressing and sour cream chicken enchiladas both look awesome!
Glad you had a wonderful visit with your dearest friend.

Hornsfan said...

The dressin looks delicious - and I'm so jealous you and Lori were able to get into the Pixar exhibit, I'd bet it is really really neat!

Donna-FFW said...

LOVE your photos, and the enchiladas sound just wonderful. Id like not to lose track of your blog, so much good stuff here..

Karen Brown Letarte said...

These enchiladas look scrumptious, I have GOT to make them pronto! My DS loves enchiladas. Your photos are so gorgeous! DS and I can hog up all the avocado basil sauce as DC won't eat avocado. I'll guess he'll have to make do with the romesco sauce left over from my joust entry. :) Thanks so much for visiting and following DomesticMuse. Your blog is awesome!! One of my best friends in college was from Guadalajara.. I would so love to visit nothern Mexico.

Mucho gusto, Dee!

:) Karen

Jill said...

I love it when friends visit...everyone acts like El Paso is at the end of the World. Love the avocado basil recipe. I'm putting it in my files!

Tangled Noodle said...

The avocado basil dressing is a must-try and I'm trying to pretend I'm your MN friend, escaping our neverending winter for a bit of Mexican sunshine!

Dee said...

Oops! With company & Easter just ahead I have been behind...
ChefBliss~Yes, I miss her & the daughter so much since the visits! A good time was had by all.
Abby~I have yet to see anything from your kitchen that doesn't look delicious!
Gloria Chadwick~Yes, I think it is a resounding "bravo" for that dressing. I personally had to restrain myself from eating it with a spoon:)
Hornsfan~Pixar was fabulous. I would like to go again, I haven't said that since Frida's works were in town...
Donna~So glad you found Texas to Mexico, I'll stop by & check you blog:O)
Karen~Guadalajara is a fabulous spot. I hope you had a chance to spend some time there. Northern Mexico is beautiful too.
Jill~I am thinking El Paso needs more direct flights. My daughter flew there from Austin a few yrs. ago & had a connection. Seems like Southwest should make a few changes. Texas is it's own Country in many ways, ha!
Tangled Noodle~I'll pretend you are visiting me soon too. Those MN winters are awfully long & cold...Hope Spring arrives soon!

s. stockwell said...

I love your blog! It looks like Taos. We had an adobe there for years. Now we miss it. Keep up the fantastic posts. best, s

Jan Oliver said...

I'm so glad you posted this recipe. I grew up in Texas and love sour cream enchilads but they don't serve them here in Pueblo...just north of New Mexico. Now I know what I'm cooking for dinner! Muchas Gracias!

almostlindy said...

The enchiladas look absolutely delicious -- and easy to make. I can't wait to try out the recipe.

Bond said...

Looks yummy...will have to try your chicken enchiladas soon.

thanks for taking at seat at MAGIA Y'ALL

Reeni♥ said...

Your enchiladas are amazing! Especially with that avocado dressing, I have to try it. I am a sucker for avocados. I was trying to leave you comments for days now but my laptop won't let me. But my desk top will for some strange reason.

Chef E said...

For some reason I am not getting your feed again...hmmm, blogger!

Oh you know I love those sour cream enchiladas and wish I could go eat them today! Got classes to teach...hey have you voted for Peeptastic? I submitted a photo :) Campaign trails lead everywhere, lol

Chef E said...

I know I am not getting your feed either, so I signed in again! Still coming back to look at these scrumptious enchiladas was no easy task :( gotta make them again!

Dietitian for Hire said...

you have a lovely blog