Chris and I’s love for Mexican food runs deep. We used to live right across from Tacombi in Nolita, so we relied heavily on their takeout services to get a quick fix. Now that we’ve moved to Dumbo, we haven’t found the right Mexican just yet, which led to me make my own enchiladas and margaritas this past weekend.

First, I made my own tomatillo sauce using this easy recipe, and let me just say—it was game changing. The fresh tomatillos, cilantro, jalapeños, onion and garlic all came together to create such a delicious and flavorful sauce. I’ll never buy store bought again!

While the tomatillos were boiling, I took the opportunity to whip up some strawberry margaritas. I used this simple margarita recipe, and added 1/2 a cup of strawberry puree to each. This simple cocktail always reminds me of summer—even on a grey, rainy New York day like today.

Now that the sauce was prepped and I had a cocktail in my hand, it was time to assemble the enchiladas. I followed this recipe and used rotisserie chicken to make my life a little easier. I also topped the finished product with grilled red onion, instead of the raw onion the recipe calls for, to let the other flavors of the dish take center stage. Olé!

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Photos by Kathleen O’Neill