A weeknight braise that empties half a jar of enchilada sauce into chicken thighs and makes dinner in one pot. The sauce turns glossy and deep when it meets butter and a stir of cream, and the rice soaks it all up.

Serves 2. 45 minutes, 15 at the stove.

About 950 calories a serving, 40 g protein, 91 g carbohydrate, 47 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Season 4 chicken thighs with salt and pepper and brown them skin-side down until the skin renders and crisps, about 6 minutes, then flip and cook another 4 minutes. Transfer to a plate.10 min
2. In the same skillet, stir 1 cup rice in the residual fat for 2 minutes to toast, then pour in 1.5 cups enchilada sauce and 1.5 cups water. Mince 2 garlic cloves and stir them in, then season with salt and pepper. Nestle the chicken thighs skin-side up into the rice.
3. Cover the skillet and lower heat to medium. Simmer until the rice is tender and has absorbed the liquid and the chicken is cooked through, about 20 minutes. While it cooks, the sauce infuses the rice.20 min
4. Remove from heat and stir in 2 tablespoons butter and 1/4 cup cream until the sauce becomes glossy and rich. Taste and adjust seasoning with salt and pepper.

Note Swap boneless thighs or chicken breast if you have them; reduce cooking time by 5 minutes. Leftovers keep refrigerated for three days and reheat gently over low heat with a splash of water. Serve with a lime wedge and cilantro if you have it, or a simple green salad on the side.

Shakshuka made with what you have: eggs poached in warm enchilada sauce with onion and garlic. This is the fast supper for using up that half-cup of sauce, and it comes together in the time it takes to heat a pan.

Serves 2. 15 minutes, 10 at the stove.

About 250 calories a serving, 14 g protein, 15 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a wide skillet over medium heat. Dice 1/2 medium onion and mince 1 clove garlic, then add them to the pan and cook until the onion softens, about 3 minutes.3 min
2. Pour in 1 cup enchilada sauce and bring it to a gentle simmer. Taste and season with salt and pepper as needed, then let it simmer for 2 minutes.2 min
3. Crack 4 eggs into the sauce, spacing them apart. Cover the skillet and cook until the egg whites are set and yolks remain soft, 5 to 7 minutes.6 min

Note Swap the enchilada sauce for salsa if you prefer, or add 1/4 cup cream to the sauce for richness. Leftovers keep covered in the fridge for one day; reheat gently. Serve with torn tortillas to soak up the sauce, or over rice for a more filling meal.

Three tablespoons of enchilada sauce becomes the whole sauce for this quick braise of chicken and rice. It is mild, spiced, and rich, the kind of comfort food that tastes like you have been cooking all day.

Serves 2. 35 minutes, 10 at the stove.

About 1220 calories a serving, 78 g protein, 131 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pat dry 1 pound boneless chicken thighs with salt and pepper, then sear them skin side down until golden, about 4 minutes, turning once. Move the chicken to a plate.
2. Chop 1/2 medium onion and mince 2 garlic cloves into the same skillet, stirring until soft, about 1 minute. Stir in 3/4 cup rice, coating it in oil, then cook 1 minute more.
3. Pour in 1 1/2 cups chicken broth and 3 tablespoons enchilada sauce, scraping up the browned bits on the skillet. Bring to a simmer, then nestle the chicken thighs back into the rice, skin side up.
4. Cover and cook at a simmer until the rice is tender and the chicken reads 165°F (74°C) at the thickest part, about 20 minutes. Let it rest uncovered off heat for 2 minutes before serving.20 min

Note Swap the chicken thighs for breast halves if you prefer; cook 15 minutes instead of 20. Leftovers keep three days refrigerated and rewarm gently with a splash of broth. Serve with lime wedges and fresh cilantro if you have them, or a simple green salad.