Every once in a while, a meal feels like more than dinner — it feels like a little celebration that just happened to land on an ordinary night. This was one of those meals.

It began with poached chicken breasts simmering quietly on the stove, filling the kitchen with warmth and anticipation. Then the sauce; butter, broth, sour cream, and green chilies came together into a silky, tangy mixture that smelled like comfort with a bit of confidence.

Meanwhile, I rolled out soft homemade flour tortillas, still warm from the skillet, and tucked spoonfuls of the creamy chicken filling inside before laying them into the baking dish. When the sauce was poured over the top, it coated everything in a glossy layer that promised something special. By the time they came out of the oven — golden, bubbling, and perfect — the kitchen felt like home.

On the side, I made cilantro lime rice, bright and fresh with just the right amount of zest to balance the richness of the enchiladas. It was the simplest dish of the night but tied everything together beautifully.

And because no celebration is complete without dessert, I finished with a Tres Leches Cake — light, soaked through with sweetness, and topped with whipped cream and strawberries. Cold from the fridge, it melted like a memory that stays long after the last bite.

This was a meal made from five recipes, but it felt like one moment — slow, intentional, and full of joy.

Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipes 99–103 were Poached Chicken Breast, Homemade Flour Tortillas, Sour Cream Chicken Enchiladas, Cilantro Lime Rice, and Tres Leches Cake — a homemade fiesta that reminded me that celebration doesn’t need a reason, just good food and people to share it with.

354 recipes to go!

Gracefully yours,

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