Chicken enchiladas are the sort of dinner that makes a Tuesday feel like an event. Tortillas rolled around shredded chicken, baked under sauce and cheese until the top turns golden and the whole thing goes gooey underneath. Most of it can be prepped ahead, so the oven does the work while you get on with everything else.
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A warm beef salad that eats like a proper meal. Steak sliced over black-eyed peas and charred corn, with a chimichurri that cuts through the richness and pulls the whole thing together. It’s the kind of dish that works just as well on a warm night as it does on a plate in the middle of the table for everyone to help themselves.
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Barbecue nights don’t get much easier than this. Rub taco seasoning through the cutlets, give them four minutes a side on the grill, then let them rest while you throw together an avocado salsa. Pile it all onto warm tortillas and you’ve got dinner in 25 minutes, most of it standing outside with a drink.
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