I am having my staff over for dinner tomorrow night for a little pre-holiday get-together. It's a small group, we will be eight with spouses and SOs. I am trying to keep costs relatively low (cost comes out of my pocket; I only wish I could expense it). I'd really like to do a Mexican themed party (hubby makes the world's best margaritas, and it is a good excuse to serve them with guacamole and chips to start off). My allergy/dietary restrictions include one person with a citrus sensitivity (Mexican beer, which she prefers anyway, for the non-lime juice person), a shellfish allergy, and at least two vegetarians in the group (not vegan, however).
Pre dinner appetizers:
Cranberry juice fizzes
home made guacamole
jicama sticks, radishes, red peppers
salsa, pico de gallo
hongos (mushrooms) in chipotle
Assorted tamales (from a friend's mom who makes them)
Rice with carrots and chayote (a Diana Kennedy recipe that takes advantage of the great carrots in my CSA box this week)
Staff are bringing desserts, which I will serve with Mexican hot chocolate
I have a great enchiladas suizas recipe, and can make both roast veggie and chicken versions. The only problem is that the recipe (and others I've looked at), require last minute assembly before baking, and I've realized that I really want a dish I can make mostly earlier in the day, so that I can enjoy cocktail hour with my staff. I am not into mole. The only other Mexican dish I like to make that is easy to do more in advance in albondigas, but that is too meat oriented.
Main question: will the texture of the tortillas be compromised or ruined if I make everything and assemble in advance, and just stick in the oven as we start apps? Would it make a difference in answering that question if I did stacked enchiladas instead of rolled?
Any other suggested entrees if the answer to the above question is yes? General ideas on my menu?
Thanks in advance!