We live in a fast society, but it doesn’t mean we can’t enjoy concocting titillating recipes from prepared ingredients. One of my favorites is a combination of flavors I enjoy when I get a yearning for Margaritas and Mexican Cheese Enchiladas. I serve them for dinner but if you’re having a party these are great for appetizers. Cut the enchiladas in half and serve them on individual plates with chips on the side.

I like the mixed flavors of chicken and lime mixed with traditional taco seasoning and browned onions and garlic. I mix sour cream ( Want to go lite? Go ahead – sub yogurt), tequila, and lime juice into a tomatillo sauce (fresh or jarred with a heat level to your liking) and prepare the tortillas by lightly browning them before filling them with Mexican cheeses and the chicken filling with sauce. I roll them up and heat them in a 350 degree oven for 20 minutes, then sprinkle with cheese and pour the remainder of the sauce over them and return them to the oven for 5-10 minutes to heat.

You can serve these with tomatoes and lettuce, a lime slice and avocados as a lunch salad or with red rice and beans as a main meal. Add frozen margaritas and colorful flowers, background music to suit and take a temporary vacation.

Preparation and Ingredient list:

Add taco seasoning to browned cut up, deboned, chicken breast meat, onions and garlic; add lime juice.

Mix Tequila, Salsa Verde, Sour cream separately to taste. Add half to the chicken mix and put half aside for the topping.

Lightly brown the tortillas, sprinkle with cheese, and fill with chicken mix.

Top with more shredded Mexican cheese and bake/pour remaining sauce over the enchiladas and return to the oven for five to ten minutes.

Additional ingredients  as sides if you like: lettuce, tomato, avocado, red rice and beans.

Experiment with other ingredients like rum and have a rum runner on the side if you want to make it a Caribbean Island night. Switch the red beans to black beans with capers and olives for a quick island hop to Cuba or Puerto Rico.