Look at this baby.
What I’ve deemed as one of the ugliest dishes I’ve ever made also turns out to be one of the most delicious.
And one of the easiest! I swear.
It’s made for your Monday. ONE POT.
One pot you guys, that it’s.
Err, should I say, one PAN.
One skillet, one pan, one pot – whatever the heck you have, it’s all getting made in the same dang thing.
Super simple and full of flavor.
Except for the guac.
We are going to dirty another bowl for a side of guac, but I’m almost certain that the guac deserves it.
I’d do anything for guac.
A few weeks ago I made Cathy’s one pot chicken and rice and it was phenomenal.
Like, so so so good.
I’ve been thinking about the concept ever since, wanting to make a version of my own but completely stumped on the flavor.
Then, as like everything else in my life, I solved the problem with Mexican-inspired food.
This is a frequent occurrence.
Read: my life.
Always.
Everyday.
It’s certainly more tex-mex, but I figured I’d make a one-pan enchilada
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