Chicken Enchiladas

Sometimes, when I crave something a little south-of-the-border and I do not have the time to make pork carnitas, I find that these enchiladas tend to hit the spot. As an added bonus, they fulfill the main weeknight dinner criteria: Easy to make, easy to eat, easy to clean up. For one person, you can even skip the plate and eat straight out of the baking dish. And this recipe is really more of a guideline, because you can customize the flavors as much as you like, to suit your taste. Oh, did I mention this can be done in about 30 minutes?

I will make the following disclaimer: These are my version of enchiladas and I am well aware they are not "authentic", but they serve me well.

For 2 servings, you will need:

• 2 chicken breasts, cut into small pieces
• 300 grams of salsa*
• 1 cup of chicken stock
• About half of a 435 gram-can of refried beans, or any other beans you like.
• 1 tablespoon of paprika
• 1 tablespoon of chopped coriander
• About 100 grams cheddar
• 1 Chili
• Hot sauce (Optional)
• Salt and Pepper to taste
• 2 large tortillas

The paprika, coriander, chili and hot sauce are variables for you to adjust, depending on how you would like your enchiladas to turn out. Feel free to add other spices as well.

Preparation Time: 30 minutes - Count at least 10 more minutes if you're making the salsa the same day
Cooking Time: 10 minutes


First, pre-heat the oven to 200 C (390 F) and let's prepare the chicken.

In a hot skillet, add some oil and then the chicken.

Add the paprika, coriander, a dash of salt and pepper, and the diced up chili.

Mix everything well and keep tossing the chicken to brown.

Once the chicken has browned, add the chicken stock, bring it to a boil, and then reduce the heat until the stock simmers.

Cook until the liquid has evaporated and the chicken is fully cooked, approximately five minutes.

And now we are ready to assemble the enchiladas. I have already grated my cheese here, but you can grate the cheese directly over the enchiladas if you prefer.

So, the first thing I do is to add some refried beans on my tortilla.

Then I add the chicken, and some hot sauce.

Add a little bit of cheese, and wrap up the burrito.

Repeat for the number of burritos you want to make, this recipe is for two burritos.

In an oven proof dish, add a little bit of salsa.

Then add the burritos.

And cover with the rest of the salsa.

And finally, add the rest of the grated cheese on top.

You can make this in advance and keep it until dinner time. When you want to eat, pop it in the oven at 200 C (390 F) and cook for 10 minutes, or until the cheese has melted and the salsa has warmed up.

If it is just for you ... well, I enjoy eating it directly out of the baking dish, which keeps it nice and hot.

Of course, you can also plate it, with some of the hot salsa poured over the burrito, and a side of tortilla chips.

Buen apetito!


*Note: You could by store-bought salsa, but you could also save money and enjoy fresh, home-made salsa by using our salsa recipe.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Shyamal Addanki

Chicken with Zucchini and Olives

This is one of those things that came together from a "what can we whip up for dinner without going to the supermarket?" kind of evening. Chicken thighs, zucchini, black olives, and onions just come together to make a really nice, comforting dish that is mostly foolproof and fuss-free. And all you need is one saute pan.

For two people*, you will need:

• Four chicken thighs
• Two medium zucchinis
• One medium onion
• About 12 black pitted olives
• Salt and Pepper
• Dried parsley or other herbs to your liking
• About a tablespoon of butter

Preparation Time: 15 minutes
Cooking Time: 45 minutes

Start by salting your chicken and letting it rest outside the fridge.

Next, peel the zucchini.

And dice them into cubes.

Slice the onion into long, thin slices.

And finally, slice up the olives.

I like to brown my onions by adding them, with some butter, to a cold saute pan that I then bring up on a medium-high heat. This way, the onions slowly warm up with the butter and infuse their flavours.

As the pan gets hot, the onions will start to sizzle. Stay in front of the pan and regularly toss the onions around.

And as the pan gets really hot, the onions will start to brown. Once they are browned, take them out of the pan and set them aside.

In the same pan, just with the onion-infused butter than is left, add the chicken thighs, skin side down first. The fat will render beautifully.

After a few minutes, the skin should be nicely browned and wonderfully crispy. You can turn the chicken now.

Let the other side cook for a few minutes and then remove the chicken and set aside.

In the same pan, add the zucchini.

Let the zucchini cook for a few minutes. The rendered fat from the chicken and the liquid from the zucchini should have provided enough liquid to deglaze the pan, which basically means you can use a flat wooden spatula to scrape off all those brown bits on the bottom and mix them with the zucchini.

Add the onions and chicken back into the pan.

Now cover the pan and leave it on medium heat for about 20 minutes. The zucchini will exude its juices, which will turn into steam and delicately cook the chicken.

After 20 minutes, add the olive slices and your herbs of choice (I went with parsley).

Again, cover and let it finish cooking for another 10 minutes.

Finally, plate and serve!

*Note: Since chicken thighs do not have a lot of meat, I normally serve two per person if it is all we are having for dinner. If you have a more elaborate multi-course meal planned, one thigh per person ought to be satisfactory.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Shyamal Addanki

Pesto Sauce

Pesto sauce is a very easy dressing to make, and will be whipped up in about 5 minutes.

The following ingredients are for 2 to 4 portions, so feel free to adjust your quantities if you are cooking for more or fewer people, or according to your taste.

You will need:

• 1 1/4 tablespoons of basil (fresh basil is better, but dry basil works too)
• 2 tablespoons of parmesan cheese
• 3 to 4 tablespoons of olive oil (If you like your pesto a bit thinner, add another tablespoon of olive oil)

Preparation time: 5 minutes

In a bowl, mix the basil and the parmesan cheese.

Then add the olive oil and give it a good mix.

And voilà, you just made your own pesto sauce! Wasn't that easy!?

You can keep your pesto sauce in the fridge for a few days. But remember to give it a good stir when you take it out of the fridge, before using it.

*Note: You can use your pesto sauce with our Pesto, Cherry Tomato & Chicken Penne Salad recipe.

You can also use it with pasta, chicken, pizzas, or salad dressing.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond

Pesto, Cherry Tomato & Chicken Penne Salad

With summer just around the corner, let's make this Pesto, Cherry Tomato & Chicken Penne Salad that will accompany your barbecue quite nicely.

It is a very easy recipe to make, and will be whipped up in less than 30 minutes. Just remember that the penne have to rest in the fridge for 45 minutes.

The following ingredients are for 2 to 4 portions, so feel free to adjust your quantities if you are cooking for more or less people, or according to your taste.

You will need:

• 125 grams of mini-penne pasta*
• 210 grams of chicken breast tenders, or chicken breast wholes.
• 15 to 20 cherry tomatoes
• 1 1/4 tablespoons of basil (fresh basil is better, but dry basil works too)
• 2 tablespoons of parmesan cheese
• 3 to 4 tablespoons of olive oil

Preparation time: 20 minutes

Cooking time: 7 to 8 minutes

Resting time: At least 45 minutes in the fridge

Start by cooking your pasta per the package's instructions (in my case, it was 7 to 8 minutes for al-dente pasta).

In a pan, pour a bit of olive oil, heat up your pan, and place the chicken breast tenders to cook.

Once one side is cooked, turn the breast to cook the other side.

Turn one more time until you get a nice brown coating.

Let the pieces cool down few minutes, and then cut them into pieces.

Cut the cherry tomatoes in half ...

... and if it bothers you like it bothers me, remove the core of the tomatoes.

Prepare your pesto.
In a bowl, mix the basil and the parmesan cheese.

Then add the olive oil and give it a good mix.

By that time, the mini-penne should be cooked.
Strain the pasta into a strainer, and then pour some cold water on it to cool it down.



All your ingredients are now ready to be stored in the fridge, giving at least 45 minutes for your mine-penne to cool down.

It is now time to assemble your salad ...

... which will be only four simple steps.

First, pour your mini-penne in the salad bowl.

Second, add the cherry tomatoes.

Third, add your chicken pieces.

And finally, after giving your pesto a good stir, add it the the salad, and mix. (If you like your pesto a bit thinner, add another tablespoon of olive oil).

And voilà, your Pesto, Cherry Tomato & Chicken Penne Salad is ready.

Now it is time to fire up that barbecue, and enjoy!

*Note: I used mini-penne, because I think it is more pleasant to eat the mini version of the penne with this salad, but feel free to use some other pasta such as elbow macaroni, penne, or bow-tie.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond