This recipe is quick, easy and cheap to make. It actually costs under $10 and it feeds a family of 4. You could serve this over some white rice or actually use this in burritos or enchiladas.
Ingredients:
- 1 pound chicken breasts, cut into bite sized pieces
- 1 jar (16 oz) salsa
- 1 can (15 to 16oz) black beans, drained and washed
- 1 can (15 to 16oz) corn, drained and washed
- 1 to 2 cups of shredded Mexican cheese
- olive oil
Directions:
- Add bite sized chicken pieces to the pan. Drizzle a little olive oil over it. Cook over high heat until the chicken is fully cooked.
- Add in black beans, corn and salsa. Stir and let it cook for another 1-2 minutes to make sure everything is warmed up nicely.
- Add in between 1 to 2 cups of shredded Mexican cheese. The exact amount to use depends on how cheesy you prefer your dish to be. Stir until melted.
- Serve over white rice or use in burritos, enchiladas, etc.
You can use the leftovers into burritos by adding few extras such as extra salsa or other condiments, such as sour cream or guacamole!! 
My apologies. This is definitely not the best picture ever. It was taken with the sidekick phone camera at dinnertime today. I saw this recipe in the Food & Wine magazine, with the photo accompanying the article food styled to perfection. Each bean was meticulously placed, and the enchilada stack was a veritable tower. In contrast, my stack looks humble indeed. The recipe in the Food & Wine magazine was a bit lengthy and complicated. I decided to make some changes to make this into something not so complicated. It is very, very good. You can serve this with some salsa and sour cream on the side if desired.
