I’ve been making variations of this dish for a long time. Similar recipes are seen in books about Mexican home cooking but are rarely served in restaurants.
Take care to remove or cook off as much liquid as possible – you don’t want the dish to become mushy.
If you want to make a stew or soup from the same ingredients, omit the cheese and simmer in chicken stock until the vegetables are barely done.
This right here was a stroke of genius on a lazy afternoon when my husband urged me to whip up a quick...