Chicken Enchiladas

I love mexican food. I mean, who doesn't!? I will not get tired of it even if I eat it every night. It is so comforting and most dishes don't take a long time to prepare.
I went grocery shopping today with the Chicken Enchiladas ingredients on my shopping list and mind you,  forgot to buy two important ingredients. The one important ingredient I forgot was cheddar cheese, and the other one was refried beans. Well, refried beans is not a required ingredient, but it goes really well with Enchiladas as a side. So, make sure you get your shopping list all straightened out.


1/2 lb. breast fillet
1/2 cup  chopped onions
1 cup sliced mushrooms
1 Jar Trader Joe's Enchiladas Sauce (truest me, it's the best)
4 medium size Tortilla breads
1 1/2 cups shredded cheddar cheese
Salt and pepper to taste

Ingredients for the side

1 can refried beans
Sour cream


Prepare the pyrex dish: place a very thin layer of vegetable or olive oil all over your dish. This is very important and it prevents the Enchiladas to stick to the dish. Start the oven.

Cut the chicken fillets into small cubes.

Saute the onions until golden, add the chicken and cook for about 5 minutes. Add salt and pepper. Don't add too much pepper because the Enchilada sauce is spicy itself.
Saute the mushrooms separately and set aside.

Let the chicken cool down a bit. Spread them on a cutting board and chop them finely.

Prepare the rolls: Pour some of the sauce into a plate, place the tortilla breads in the sauce one by one, make sure you get the sauce all over the bread. Fill them each with some chicken and mushrooms. Gently fold the tortilla and place it in the pyrex dish. Repeat this step for as long as you have room in your dish. When you are done filling the dish with your rolls, pour the rest of the sauce over the rolls, covering them completely. Sprinkle with cheddar cheese ( I didn't have cheddar cheese so I used mozzarella).

Place the dish in the oven and bake for about 30-40 minutes or until the cheese becomes golden. You can garnish with some chopped green onions and serve with sour cream and refried beans.

Khoreshte Nanaa jafari va Artisho - Persian mint, parsley and artichoke stew

So I went back to Iran about a month ago and oh my, the food was as amazing as I remembered it. We went to this fancy new Restaurant called Divaan in Tehran with my parents and one of my friends. My parents and my friend all got an exotic persian dish, I on the other hand, ordered the wrong thing.  As a result, I ate almost half of my friend's dish which was an amazing "khoreshte nanaa jafari va artisho". The taste was so great that I was determined to make this dish and master it, and so I did. Not to be bragging, but it turned out great.
So without any further ado, here is the recipe. (Some of the ingredients needs a trip to the Persian Store)

Serving: 4


  • 1/2 lbs top round eye beef
  • 2 bunches  fresh parsley
  • 1 bunch  fresh mint
  • 2 cans of cooked artichoke hearts
  • 1/2 large onion
  • 2.5 tablespoon dried lime powder (can be found at a Mediterranean or a Persian store)
  • 1/6 tbs ground saffron
  • 1/2 tbs tomato paste
  • 1/4 tbs turmeric
  • 1/2 tbs corn starch


Cut the meat into small cubes. Chop and fry the onions. When onions are turning brown, add the turmeric mix well and add the meat.  Cook the meat with the onions until all sides are slightly brown and there is no more juice left in the pan. Add salt and pepper and 3 cups of water and let it cook for 45 min. Make sure the mixture has enough water at all times.

While the meat is cooking, wash and clean the herbs. Try to only use the leaves and throw away the stems. Chop all the herbs finely preferably with an electric chopper.
Add cooking oil to the pan and saute the herbs for about 10 min until you smell the aroma. Set aside.

Saute the artichokes for 5 min and set aside.

Check the meat after 45 min and make sure it's cooked. Add the herbs, the dried lime powder, tomato paste, and salt and pepper to taste. Mix well, add water as needed and let it cook for another 45 min. Make sure the mixture keeps it's stew like consistency at all times. Don't leave it cooking and go take a shower, the water will evaporate pretty quickly.

Mix the corn starch in warm water and add to the stew. This step is to make our stew's consistency a bit thicker so it's not all watery.

Now it's time to add the artichokes. You want to do this step at the very end because we don't want the artichokes to get smashed while cooking for a long time.

Taste and make adjustments to your taste (add salt and pepper or dried lime powder if you'd like). Add the saffron and cook for another 5 min.  Serve over basmati rice.

Nooshe jaan!