I’ve always found cooking to be therapeutic, so I opt to make dinner every night and take the leftovers for lunch to work. That’s been the standard in my household for a few decades. So, I do recommend the exercise while forced to stay home the next couple of weeks – cook, or bake, and then wash the dishes by hand rather than placing them in the dishwasher. The idea of doing something you can control has a positive affect – trust me.

Tonight’s dinner – leaning towards much comfort food also – is this Cheesy Chicken Enchilada skillet – which I never thought of doing – I normally leaned towards the traditional over-baked version.  This one is easier for sure.

INGREDIENTS

• 1 tablespoon vegetable oil
• 1/2 onion, chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 (16-ounce) jar medium red salsa
• 1/2 cup sour cream, plus more for serving
• 4 corn tortillas, torn into quarters
• 4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
• 1 (15.5-ounce) can black beans, drained, rinsed
• 1 cup shredded Mexican cheese blend
• Pickled jalapeños and cilantro (for serving; optional)  {more}

Contingency Planning: How to stock up your kitchen