cooking with chicken, Food, gourmet cooking, Gourmet Cooking & Recipes
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Food: Cooking Helps – Especially Cheesy Chicken Enchilada

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 

 

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