I’ve always loved food. You can tell by looking at me that I love food… I don’t just love food. I have a PASSION for food. I love to cook. I love to create. I love to experiment. Sometimes (most times) it works out… Others, it does not. But that’s the joy about it. I just really enjoy it. I’m also “that” person who will go to a restaurant, eat something, and then think “I can totally make this at home” and then I go home and attempt to make it. 9 times out of 10 I get it fairly close the first try. And a lot of times I find I like my version better. But some things I just have not mastered yet. (Cooking a steak is one of them. I can cook a steak, but I’m never ever comfortable with it. Steak intimidates me…)

Anyway. Yesterday I was browsing through Chatelaine magazine, and I found a recipe for Chicken Enchiladas. So as I read the recipe, and considering that my father takes a certain medication which requires some special dietary needs, I decided I’d alter it a bit, of course cause that’s what I do!  So I made my version of Chatelaine’s Chicken Enchiladas… here is the Recipe.

Jessica’s Chicken Enchiladas


  • 2 Tbsp Olive Oil
  • 2 Large Skinless Boneless Chicken Breasts, cut into strips
  • 1 Small Onion (or half a large onion), minced
  • 2 Garlic Cloves, minced
  • 3 tsp Epicure Selections Cuban Spice (or 3 tsp Chili powder)
  • 2 tsp Epicure Selections Garam Masala (or 2 tsp Ground Cumin)
  • 4 Plum (Roma) Tomatoes, Diced (I like the seeds and extra liquid, if you don’t, seed them.)
  • 1 cup Baby Spinach
  • 1 cup Bell Peppers, diced/minced (I used a mix of Red, Yellow, and Orange and I minced them)
  • 2.5 cups grated Monteray Jack or Mozzarella Cheese (I used Cheddar/Jack blend)
  • 8 small Multigrain Tortillas.

1. Preheat oven to 450 and spray a baking sheet with PAM.
2. Heat a large non-stick frying pan over medium-high heat. Add 1 tbsp oil, then chicken. Cook until no pink remains, about 5-6 minutes. Transfer to a plate and set aside. Reduce heat to medium, add remaining oil to pan, then onion, garlic, Cuban spice, Garam Masala, the bell peppers, and 1/2 the tomatoes. Cook until veggies soften, 2-3 minutes, then add the spinach and stir until it wilts.Remove from heat, stir in the chicken, any juices, and 1 cup of the grated cheese.
3. Divide chicken mixture into 8 portions, and scoop one portion into each tortilla. Roll the tortillas like a cigar and place seam-side down in the baking pan approx 1-inch apart. Top with the remaining tomatoes and cheese.
4. Bake in the centre of the oven until the cheese browns, approx 5 minutes.

We had them for dinner they were delicious. And if you’re wondering where to get the Epicure Selections spices… you can order them from Me (haha), or you can order them online at the Epicure Selections website.

With those tasty rolls of deliciousness, I served a Green salad (romaine and iceberg lettuce, shredded carrots, halved cherry tomatoes, fresh dill, white vinegar, olive oil, a pinch of sugar, salt and pepper.), Refried Beans, and delicious Spanish Quinoa.

Jessica’s Spanish Quinoa:

1 cup Quinoa, uncooked (I used 1/2 cup yellow, 1/2 cup red)
2 tbsp Olive Oil
1 small Onion, minced
2 cloves Garlic, minced
1 small Bell Pepper, minced (I used a combination of Red/Yellow/Orange – approx 3/4 cup)
1 14.5 oz can Diced Tomatoes
1.5 cups Broth (Vegetable or Chicken)
1 tsp Epicure Selections Cuban Seasoning (or chili powder)
1/4 tsp Garlic Powder
1/2 tsp Epicure Selections Garam Masala (or ground cumin)

1. Heat the vegetable oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper. Cook and stir 5 to 10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the diced tomatoes and broth, then season with the cuban seasoning, garlic powder, and Garam Masala. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 20 minutes. Stir the quinoa occasionally as it cooks, and ensure there is enough liquid.

This recipe can also be adapted to be a Spanish style Quinoa soup by adding extra broth and a couple cups of spinach if you’re creative. You could also add some diced chicken.


So there you go. Delicious dinner in no time at all. The enchilada filling can be prepped the night before (make sure you warm it up a bit before stuffing the tortillas or they won’t warm up enough when you bake them.), the veggies for everything can all be prepped the night before, you could even make the quinoa the night before.

And here’s a song for your enjoyment!

One Response to "Delicioso!"

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  1. Beginnings… | Skeptical Jess' Food Blog August 7, 2012 at 6:24 am

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