"A friend is one who walks in when others walk out"
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.