On a Friday evening all I really want to do is sit down in front of the telly with a glass of wine, so have been guilty of ordering take-away on more than one occasion. However, me and the boyfriend have decided we’d try and be a bit more healthy in February so have vowed to not order anything from a Chippy, Indian, Chinese or Pizza shop. With that in mind, the only way to get involved in cooking on a Friday is with good music and a cheeky glass of wine.
On a Friday, Absolute 90s radio have an ‘Indie Disco’ so I fall well into a pit of nostalgia.
I love the 90s. I have complete rose-tinted glasses when it comes to the entire decade. Firstly, I was young, so everything worked better; I didn’t make weird noises when crouching or getting up off the floor. I only got one-day hangovers instead of a whole 2-3 day write-off. Music was better. I LOVED indie music. There were so many boss bands around and I went to see a lot of them live. Oasis, Blur, Pulp, Cinema was brilliant; special effects just got brilliant – I’ll forever remember being in absolute awe going to see Jurassic Park because there’d never been anything like it!
Liverpool had a decent footy team – one that should’ve probably won the league I might add. I used to go and watch them train and back then they’d let you in the training ground to sit on the grass and watch the team train.
Robbie Fowler played for Liverpool and it didn’t cost a fortune to go and watch him play. I remember Euro ’96 and Italy and the Netherlands played at Anfield. I met Zola and Kluivert!
I could go on…
ANYWAY…whilst listening to the epically good radio show, I made some Chicken Enchiladas. Now this isn’t an authentic recipe at all but it’s the way I make ’em!
- 2-3 chicken breasts, cut into bite-sized pieces
- 1 onion, sliced
- 3 bell peppers, sliced
- a big handful of sweetcorn (I use frozen – cheaper, less mess, just as good)
- 1 tbsp tomato puree
- 1 heaped tsp chipotle paste
- 1 chicken Oxo (stock cube)
- 1 sachet taco seasoning*
- 1/2 tsp celery seed
- 1 tin chopped tomatoes
- tortilla wraps
- 1.5 cups strong cheese**
**I used mature Cheddar but Red Leicester would work or a combo of both. Chilli cheese would be amazing. Mozzarella would be good too.
First, heat about a tbsp of olive oil in a frying pan and add the chopped onion.
Once the onion is translucent add the chicken and fry until browned.
Add the tomato puree and chipotle paste. The chipotle paste is optional but I love the smokey flavour.
Stir in and fry for 1-2 mins to cook out the bitterness of the tomato puree. Add the peppers and sweetcorn.
At this point, I’ll give my “top tip” which I didn’t even realise was a top tip until I mentioned it in passing to some of my work colleagues and they couldn’t quite believe they didn’t know this. Now I like to add a chicken Oxo to this – I just think it adds something, but any other stock cube would be fine or none at all. Now Oxo cubes are designed in a certain way that you can crush to a powder before opening and then sprinkle on without getting your hands messy. I will demonstrate…
So add the stock cube and taco seasoning at this point. Season with salt and pepper (not too much salt as the stock cube will have a fair bit in), Mix everything together and let fry for a couple of minutes. Add the tomatoes.
Once this is all head and mixed in nicely, take off the heat.
Fill the tortillas with a big spoonful of the mixture and fold up to enclose the filling. Place ‘seam’ side down in an oven-proof dish.
Now sprinkle with cheese.
Bake in the oven for about 25 mins. In the meantime, make some rice. I’m inexplicably bad at making rice so the boyfriend did that bit!