Have you ever had one of those evenings where you knew you needed to cook a meal, but all you really wanted to do was absolutely nothing?

Yes, takeout is an option. But it is so dang expensive these days that it’s hard for me to justify that unless we are absolutely out of time, energy or ingredients.

This weekend, I had time. And I had a fully stocked pantry and fridge. But, as my dad sometimes says, my get-up-and-go had got-up-and-went.

So I turned to my old pal, The Google, and tried to think of appropriate terms.

It seems that “dinner to cook + I really truly do not want to cook at all, possibly ever again + chicken breast” wasn’t quite what I needed.

Then I remembered that my electric multicooker has saved me from my own laziness many, many times. Mine is a Ninja, but I’ve also had an Instant Pot. There are tons of other great, inexpensive options out there.

Anyway, when I’m looking for a new pressure cooker recipe, I usually look at a cooking blog called “This Old Gal” first. All the recipes I’ve found there have been winners, including the recipe for a wonderful homemade taco seasoning blend that I now keep on hand all the time.

“This Old Gal” did not disappoint. As I scrolled through her archives, I saw a recipe I’d planned to make a few weeks ago and subsequently forgotten about.

It was perfect: I had all the ingredients on hand. The cook time was short and mostly hands-off. I was able to do the whole meal – enchiladas plus a side of rice – in the pot all at the same time.

Would it taste good? Frankly, at that point, I hardly cared.

But then – wonder of wonders, joy of joys – we all loved it.

This one is definitely going in my back pocket for the next time I think I just can’t make one more meal. Or the next time chicken breast goes on sale. Or maybe just next Tuesday.

UGLY ENCHILADAS

(adapted from “This Old Gal”)

Ingredients
2 cups chicken broth (I used reconstituted bouillon)
1 (10 ounce) can red enchilada sauce
1 bell pepper, diced
1 onion, diced
1 packet taco seasoning (or 2-3 Tablespoons homemade taco seasoning)
1 can green chilis
1 small bag frozen corn (or 1 can corn, drained)
1 can beans of your choice, drained (I omitted beans altogether, but pinto or black beans would be delicious if your diet allows)
2 pounds boneless, skinless chicken breast meat, sliced (I used 2 large breasts)
2 cups shredded cheddar cheese
Optional: 2 slices American cheese
3 cups tortilla chips (Mine were the thin type, which dissolved completely in the sauce… delicious but ugly)
Garnish: sour cream, cilantro, pico de gallo, avocado, etc.
Optional: 2 cups rinsed rice, 2 cups water, 1 teaspoon salt

Directions
■ Into inner pot of pressure cooker, place broth, enchilada sauce, bell pepper, onion, taco seasoning, green chilis, corn, beans (if using), and sliced chicken breast. Stir thoroughly. If you are making pot-in-pot rice to go with this meal, add a tall-legged trivet to the inner pot. (The legs will be in the chicken mixture.) Add a heat-safe bowl to the trivet and carefully pour in equal parts rinsed rice and water plus salt to taste. Place the pressure cooker lid on and twist into place, checking to be sure the toggle valve is set to seal. Pressure cook for 6 minutes. Allow pot to release pressure naturally for 10 minutes. Manually release remaining pressure by toggling valve to Vent.
■ Open lid and remove rice bowl; fluff rice with a fork. Mix chicken mixture well and add cheese to it. Allow cheese to melt. Add tortilla chips to the mixture and mix again. (Pssst… they can be stale. No one will ever know.) Serve in bowls alone or atop rice. Top with garnish as desired.

Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected].

Amelia Plair is a Starkville resident who writes occasional food columns.