Photograph by Andrew Purcell
Recipe courtesy of Food Network Magazine
Directions for: Light Chicken Enchiladas
Ingredients
2 Tbsp extra virgin olive oil
1 - 2 jalapeno peppers, seeded and sliced
3 cloves garlic, smashed
tsp dried thyme or 1 1/2 tsp fresh thyme
1 medium white onion, minced
lb(s) skinless, boneless chicken breast, halved lengthwise
Kosher salt
3 - 4 tomatoes (about 1 1/2 lbs), cored and roughly chopped
tsp ground allspice
8 corn tortillas
1 cups shredded Muenster cheese (about 6 oz)
1 cup mixed fresh parsley and cilantro, chopped
Directions
1. Preheat the oven to 450F. 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.
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.
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.
4. Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.
See more: Cheese, Chicken, Herbs, Hot and Spicy, Main, Mexican, Tomatoes