Fire to put out here ... drama to minimize there ...

And it's only Monday! What was up with the universe today?

But now you're heading home to unwind.

You picture sitting out on the patio, enjoying the quiet of the evening ... happy and content as you sip on a cold fresh margarita.

You pull into the store to pick up a few fresh limes.  That's right -- you've made the call.  It's officially Margarita Monday!

Now you just need the perfect dinner to go with it.  Something that will pair nicely with the margaritas, and that will also minimize the damage should you decide to have more than one.

Sour Cream Chicken Enchiladas

The sour cream chicken enchilada was the first Tex Mex recipe I mastered after moving to Texas.  And it's still one of my all-time favorites.

You can adjust the spiciness by putting in more or less jalapenos, you can speed up the cooking time by using a rotisserie chicken from the store, or yes, even canned chicken.

So the next time your week starts off rough and you want to institute Margarita Mondays, get ready for a festive Tex Mex meal from home.  You have the perfect recipe for sour cream chicken enchiladas that will go perfectly with your tasty beverage.

Until our next meal,

Rebecca

P.S. Don't go by the picture ... it simply doesn't do it justice!

Thanks to the super-cheap travel deals out there, you were able to escape with a few friends to Cancun for the weekend.

The weather was beautiful.  The ocean felt great.  And the sand was so soft it was like walking on powder.

But now you're back to reality, and you need to stay focused at work, and not long for more vacation time.

Why not bring the flavors of Mexico home with you?  Plan for a little escape on Saturday by fixing up some of my favorite Mexican recipes, so that you can pretend you're still on vacation.

Maybe invite some friends over to play "we're on vacation" with you!

Below are the recipes you'll need for the perfect Mexican meal, as well as a new one for Mexican Martinis, just in case you feel like kicking up the festivities a notch.

And the next time you're longing to be back in Mexico on holiday, grab some salt and a lime.  You have the perfect recipes for a pretend getaway -- no passport required!

Until our next meal,

Rebecca

The Perfect Mexican Recipes

Guacamole

What I love about guacamole is you can totally make it your own.  What you’ll start with is this base recipe, and then start experimenting!

Sour Cream Chicken Enchiladas

Incredibly flavorful, amazingly tender, and absolutely delicious, this recipe has become a staple in our house and is often requested at pot lucks. And don't let the title scare you off.  Even sour cream haters will fall in love with this recipe.

Mexican Bean Salad

This Mexican Bean Salad is refreshing for the summer, and yet has a slight kick that will pair nicely with other traditional Mexican dishes. It’s great by itself, as well as over chopped tomatoes and romaine lettuce.

Homemade Mexican Martinis

If you like margaritas, you'll love mexican martinis.  They're the classic beverage here in Austin, Texas and along with being delicious, are much lighter than their sugary friend.

• 2 Oz Tequila
• 1 Oz Grand Marnier or Cointreau
• 2 Oz Fresh Lime Juice
• 1 Oz Orange Juice
• 1 Oz Sprite
• 2 Olives (I know, it sounds weird, but trust me)

Mix it all in a shaker with ice, and pour into a large salt-rimmed martini glass.

You can download these recipes in this handy mini cookbook:

The Perfect Tex Mex Recipes

You're supposed to bring something.

You're looking for something a little lighter than the typical complementary items like refried beans or queso.

And since the party is right after work on Friday, something that you can make the day before that transports easily.

Well look no further my fajita-loving friend.

This Mexican Bean Salad is refreshing for the summer, and yet has a slight kick that will pair nicely with the fajitas.

Plus, since it only gets better as it sits in the fridge, you can just grab it when you get home from work and head straight to the party with no fuss.

So the next time you're invited to fajita night and are asked to bring something, call dibs on the salad.  You have the perfect recipe for a fresh mexican bean salad that will fit in perfectly with the menu.

Until our next meal,

Rebecca

Mexican Bean Salad

Ingredients:

Mexican Bean Salad

• 1 15-oz Can Black Beans, Rinsed and Drained
• 1 15-oz Can Corn, Drained
• 1 15-oz Can Chickpeas, Drained
• 1 Red Bell Pepper, Chopped
• 1/4 cup Olive Oil
• 1/4 Cup Red Wine Vinegar
• 2 Tbs Fresh Lime Juice
• 1 Tbs Lemon Juice
• 1 Tsp Agave Nectar or Honey
• 1/2 Tbs Salt
• 1 Clove Crushed Garlic
• 1/2 Tbs Ground Cumin
• 1/2 Tbs Ground Black Pepper
• 1/2 Tsp Chili Powder
• 1 Dash Hot Pepper Sauce

Directions:

1. In a large container with a tight fitting lid, combine beans, bell peppers, and corn.
2. In a small container, combine olive oil, red wine vinegar, lime juice, lemon juice, honey or agave nectar, salt, garlic, cumin, black pepper, chili powder, and hot sauce.
3. Shake small container until ingredients are well blended.
4. Pour dressing over vegetables; cover and shake lightly.
5. Chill thoroughly, making sure to rotate the container a few times to remix the dressing and vegetables. 
6. Serve cold.

Tip: Serve by itself as a bean salad, or serve over chopped tomatoes and romaine lettuce to serve as a more "traditional" salad.

Orange is the new pink.

35 is the new 25.

And Tex Mex?  It's the new Mexican.

"I get orange and 35, but what makes Tex Mex so great?" you wonder.

Is it the incredibly flavorful sauces?

Is it the juicy and tender meats used?

Or the interesting combinations of ingredients from sweet and spicy, to tangy and rich?

Yes, yes and yes!

If you even kind of like Mexican food, you are going to LOVE Tex Mex.   And now that you have the perfect guacamole recipe, we're on to the main course and will be serving up enchiladas.

It's time to kick this dinner up a notch ... Tex Mex style.  So refill the margarita glasses and pull out your sombreros.   You have the perfect recipe to convert any Mexican loving foodie into a Tex Mex believer for life.

Until our next meal,

Rebecca

Sour Cream Chicken Enchiladas

Ingredients:

Sour Cream Chicken Enchiladas

• 2 Cups Cooked & Shredded Chicken
• 1 1/2 Lb of Monterey Jack Cheese, Grated
• 1 Medium Onion, Chopped
• 10 Flour Tortillas
• 1/4 Cup Butter
• 2 Tbs Flour
• 1 Cup Sour Cream
• 2 Cups Chicken Broth
• 2 Jalapenos (Chopped)

Directions:

1. Boil chicken and shred into small pieces.
2. Set up a station where you can fill your enchiladas, and set out the tortillas, chicken, chopped onions, and grated cheese.
3. Place a small mound of chicken in the middle  of the tortilla, and then add the onion and top with cheese.  (Or if you like it spicy like me, throw in some chopped jalapenos inside each enchilada too!)
4. Roll up and place in a greased shallow baking dish (11X3 or 9X13 will both work)
5. Melt butter in a medium-sized saucepan.
6. Add chicken broth and stir.
7. Add flour - slowly and a little at a time - whisking the entire time.
8. Cook over medium heat until thickened.  Keep whisking!  If it doesn't thicken after a few minutes, add a tiny bit more flour.  But again make sure that it's blended in.
9. Add sour cream and cook until hot, but don't boil.
10. Remove from heat and add chopped jalapenos.
11. Pour sauce over enchiladas and top with remaining cheese.
12. Bake uncovered for 20 minutes in the oven at 350 degrees.

Tip: Learn how to fill your enchiladas by watching the clip below!

Have you tried this recipe?  Or do you have any questions for me?

I invite you to leave a comment below!