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Light Chicken Enchiladas

Light Chicken Enchiladas
PREP TIME
15 min
COOK TIME
25 min
YIELDS
4 servings

Photograph by Andrew Purcell

Recipe courtesy of Food Network Magazine

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Ingredients

2
Tbsp extra virgin olive oil
1
- 2 jalapeno peppers, seeded and sliced
3
cloves garlic, smashed
½
tsp dried thyme or 1 ½ tsp fresh thyme
1
medium white onion, minced
½
lb(s) skinless, boneless chicken breast, halved lengthwise
Kosher salt
3
- 4 tomatoes (about 1 ½ lbs), cored and roughly chopped
½
tsp ground allspice
8
corn tortillas
1 ½
cups shredded Muenster cheese (about 6 oz)
1
cup mixed fresh parsley and cilantro, chopped
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Directions

Step 1

Preheat the oven to 450ºF. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.

Step 2

Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.

Step 3

Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.

Step 4

Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.

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