Mural of Flavor

I’m a full-time stay-at-home mom who finds joy in sharing culture through food and storytelling. Content creation has become not only a way for me to connect with others, but also a form of therapy and outlet where I can express creativity, celebrate traditions, and build community. Through my content, I hope to inspire others, spark conversations, and remind people of the beauty that comes from sharing pieces of ourselves.

Ingredients

1 lb boiled & shredded chicken breast
10–12 tortillas
2 tomatoes
2 tbsp butter
1 onion wedge
1/2 cup cream cheese
1 cup heavy cream
6–8 La Costeña adobo chipotle peppers
1 tbsp chicken bouillon
1 cup melting cheese
Cilantro for garnish

Preparation Steps

1. On a hot pan with a drizzle of oil, char tomatoes and onion wedge until softened.
2. Transfer to a blender and add:
   – 1 cup heavy cream
   – 1/2 cup cream cheese
   – La Costeña adobo chipotle peppers (adjust to taste)
   – 1 tbsp chicken bouillon
   Blend until smooth and set aside.
3. Add oil to a hot pan and lightly fry tortillas until they blister but remain soft.
4. Remove excess oil, fill tortillas with shredded chicken, and roll into enchiladas.
5. In a large pan, melt 2 tbsp butter, add half the sauce, and simmer for 3 minutes.
6. Add rolled enchiladas, cover with remaining sauce, and top with cheese.
7. Cook on medium-low for 5–7 minutes until cheese melts. Garnish with cilantro.

Fun Fact

Inspired by toddler mom life—always chasing recipes that taste like hours in the kitchen but are secretly quick, easy, and delicious.

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