#FoodieFriday With Esmeralda Vega

Como estan, mís amigos! I'm on my last day of my summer vacation here in Cabos San Lucas alongside my fabulosa cousin, Isabella (you'll meet her in His by Sunrise). It's just us chicas soaking in a little sun before we head back to California tonight.

Last weekend Talina invited Isabella over to the blog to talk about fashion and since I love to cook for Gabriel and myself, she thought I would like to share some spicy Latino dishes with everyone! Food is muy romantico and Gabriel loves it when I treat him to a little something, so I couldn't refuse! ;)

In between running my flower shop and keeping up with all of Gabriel's activities, I'll stop in, chat you up on what's going on in my world and dish on some Mexican dishes I've fixed lately. Sounds yummy, right? Claro que si!

Here's the recipe I fixed for Gabriel on our first night after we returned from Cabos San Lucas. Cooking was the only way to settle my nerves after our run-in with Bouganvillea. Dios mío, don't get me started on that nightmare!

Anyway, Gabriel loved these and I think you and all your loved ones will too! I'd love to hear your thoughts and if you'd like to share your own recipes in the comments I'd love that!

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CHICKEN ENCHILADAS

Here's what you'll need:
6 chicken breasts, halved, cooked and diced
1 med. onion, chopped and sautéed in butter
8 oz. cream cheese, softened
1 sm. can green chilies, chopped
1 pkg. med. flour tortillas
1 can cream of chicken soup
3/4 c. water
8 oz. sour cream
Cheddar cheese, shredded

Time to whip it up!
Combine chicken, onion, cream cheese and chilies. Spoon into flour tortilla and roll up. Place in greased Pyrex baking dish seam side down. Combine soup, water and sour cream. Pour over top of tortillas. Bake in preheated 350-degree oven for 35 to 40
minutes. Sprinkle with cheddar cheese and heat to melt. May be served with rice
and beans. May be frozen but omit cheese before freezing. Serves 8 to 10.

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Muchos besos y buen provecho, amigas!

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