Every family has that one dinner nobody complains about. In our house, it’s chicken enchiladas. They’re easy to make, difficult to mess up and guaranteed to leave everyone warm, full and smiling.
I’ll admit it. I’m not much of a chef. I can make a toasted cheese sarmie and I can also burn toast with alarming consistency. Every now and then, though, I stumble across a recipe that even I can’t ruin. This is one of them.
If you’ve had one of those days where work has been relentless, the kids are circling the fridge like hungry sharks and nobody can agree on what’s for dinner, these chicken enchiladas will save the day. They never let me down, and I don’t think they’ll let you down either.
Pour Yourself Something First
Before you chop a single onion, pour yourself a glass of wine. Or crack open an icy Mexican beer. If it’s Friday night, there’s absolutely nothing wrong with a little tequila while you cook. It helps with the chopping. Probably.
Cooking should be enjoyable. Dinner always tastes better when the cook isn’t stressed.
The Kitchen Soon Smells Amazing
Heat a splash of oil in a large frying pan and throw in two sliced red onions, two sliced red peppers and a couple of crushed garlic cloves. Let everything soften gently for about 15 minutes before stirring in two teaspoons of chipotle paste. If your family enjoys a bit more heat, feel free to add another spoonful.
Next comes the chicken. Slice two chicken breasts into thin strips and cook them through before adding a tin of black beans, a handful of chopped coriander and about 150ml of passata. Give everything a good stir and stand back. At this point, people usually start wandering into the kitchen asking if dinner is nearly ready.
Wrap Them Up
Mix the remaining passata with another crushed garlic clove and a teaspoon of tomato sauce or ketchup. Spoon the chicken mixture into six tortillas, fold in the ends and roll them up tightly.
Pour a little of the tomato sauce into the bottom of a baking dish, arrange the enchiladas side by side, then cover them with the remaining sauce. Finish everything with a generous handful of grated mature cheddar, then put some more cheddar on. A little bit more, before baking for about 30 minutes until the cheese is bubbling and beautifully golden.
Dinner Is Sorted
Serve the enchiladas with a crisp green salad, sliced avocado or a dollop of sour cream if you have some in the fridge. Then do yourself a favour. Put the phones away. Switch off the television. Sit around the table and actually talk to each other for half an hour. It’s probably not going to happen, but still…
Don’t Forget Dessert
You’ve earned it.
Go straight for the ice cream. Warm a couple of chocolate cookies if you’re feeling indulgent. If the kids are already in bed, pour yourself a small Amaretto, an espresso or another favourite after-dinner treat and enjoy the fact that you’ve successfully fed the family without anyone complaining, rare these days.
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