Thursday, June 16, 2011

What Would Matt Lauer Do?

I feel like Matt Lauer always has a clever statement or witty retort to make.  (I've noticed this even more so lately since I've had the luxury of being able to watch The Today Show on a daily basis).  I was at a loss for a catchy title for this post, when the above came to me.  He would know what to call it.  He would then cross his legs and shovel these enchiladas into his mouth like they're going out of style.

If you are on a first name basis with the staff at Chipotle, this recipe is for you!

Chicken Enchiladas
Adapted from


  • 6 skinless, boneless chicken tenders
  • 1/2 an onion, chopped
  • 1 cup shredded Cheddar cheese
  • 1 T dried parsley
  • 1 t Italian seasoning
  • 1/2 t ground black pepper
  • 1/4 t salt
  • 1 15 oz can tomato sauce
  • 1/2 cup water
  • 1 clove garlic, minced
  • 1 10 oz can enchilada sauce (or smaller--I used about 1/3 of the can)
  • 6 whole wheat tortillas (I used Joseph's Flax, Oat Bran, and Whole Wheat Flour Tortillas)

1. Preheat oven to 350.
2. In a medium skillet, cook chicken over medium heat until no longer pink.  (I also used a splash of chicken broth that I had in the fridge).

3. Drain excess fat, cut chicken into cubes, and return it to the skillet.

4. Add the onion, 2/3 cup of Cheddar cheese, parsley, Italian seasoning, and pepper.  Heat until cheese melts.

5. Stir in salt, tomato sauce, water, and garlic.

6. Remove from heat and spoon equal amounts of the mixture into the tortillas.  Fold the edges under and place tortillas in a 9x13 glass baking dish.

7. Cover with enchilada sauce and the remaining Cheddar cheese.

8. Bake uncovered for 20 minutes.  Cool 10 minutes before serving.

You can feed these to kids, friends, or hungry boyfriends as payment for bedroom furniture assembly.


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