A Recipe for Fun!

We recently started a new dinner club with a group of friends from our neighborhood. This is the second such "club" of which we have been a part. The first was a group of college friends and we enjoyed a 15-year run. Now that we are all through the baby stage (most of us!), it seems easier to get together for adults only fun every month or so. 

We hosted the first Montlake Dinner Club last month. The theme was Mexican (our favorite). Our dinner club model makes it pretty easy to have a great time.... The hosts come up with the theme, prepare the main dish and divvy up the rest of the menu. Everyone contributes a beverage to share. It's truly a simple recipe that yields a lot of fun! I look forward to many years of friendship and frolicking with this group. I think we're off to a great start!

Here I share a recipe from Geoff's aunt Jonnie Kae for yummy (and very easy) enchiladas that we served, as well as Geoff's "famous" margarita recipe. 

Aunt Jonnie Kae’s Chicken Enchiladas

1 chicken, cooked and shredded into bite-sized pieces (I use a roasted chicken)

Add 1 8 oz can of diced green chilis to the chicken

Combine first two ingredients together in a bowl

In another bowl, mix 1 can of cream of mushroom soup and 1 carton of sour cream

1 pound of colby jack cheese – shredded

1 package large flour tortillas

Lightly spray glass casserole pan with cooking spray.

Add a couple of spoonfuls of the soup/sour cream mixture to the pan, spreading the mixture back and forth.

Lay out the tortillas and evenly divide the chicken/green chili mixture among the tortillas. About ½ cup of the mixture per tortilla.

Top tortilla and chicken mixture with ¼ cup shredded cheese.

Roll up and place seam side down in prepared pan.

Top with sour cream/soup mixture and remaining cheese. 

Sprinkle a dash of paprika for color!

Bake at 350 degrees for about 30 minutes or until soup/sour cream mixture bubbles.

Top with salsa, avocado, cilantro and sour cream. 

Geoff's "Famous" Margaritas

I cup Sauza Hornitos Tequila

½ cup Hiram Walker Triple Sec

I cup Rose's Lime Juice

I large lime, squeezed

Splash of Cointreau

Mix together all ingredients in a pitcher.

Rim glasses with salt if desired.

Pour margarita over ice and serve with a slice of lime. 

There you have it - my recipe for a really fun time! I can't wait to see what theme our hosts dish up next month. Cheers friends!