Sometimes you just need some easy and delicious comfort food. I had made something similar to this before, but I needed to use some particular ingredients. I had grilled some chicken the night before and had a lot leftover. I also had tomatoes and jalapeños from the CSA that I had to use. Looking for easy, I decided on a skillet dish served over rice for a “naked burrito” type dinner that was simple yet tasty. It’s not quite one-pot cooking, because I did make rice separately…but still, easy cleanup!
- 1-2 boneless, skinless chicken breasts, grilled
- 1 can black beans
- 1 can enchilada sauce
- 2 small tomatoes, diced
- 1 jalapeño, chopped
- 2 oz cream cheese
- 1 cup Mexican cheese blend, shredded
- Cooked rice
Directions:
Heat chicken and black beans in a cast iron skillet over medium heat. Add enchilada sauce, jalapeño, tomatoes and cream cheese. Heat, stirring frequently until cream cheese is fully melted. Top with Mexican cheese and move skillet to the oven, and set on broil. Broil skillet for 3-5 minutes until cheese is bubbly and beginning to brown. Garnish with cilantro, if desired. Scoop out with a spoon and serve over rice.
This recipe could easily be tweaked based on whatever ingredients you have on hand. Sub in ground beef or turkey for the chicken. Add more peppers, onions and other veggies. Try a green enchilada sauce or adding green chiles for a different flavor.
At the Water's Edge 
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