Light Chicken Enchiladas

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 to 2 jalapeno peppers, seeded and sliced
  • 3 cloves garlic, smashed
  • 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
  • 1 medium white onion, minced
  • 1/2 pound skinless, boneless chicken breast, halved lengthwise
  • Kosher salt
  • 3 to 4 tomatoes (about 1 1/2 pounds), cored and roughly chopped
  • 1/2 teaspoon ground allspice
  • 8 corn tortillas
  • 1 1/2 cups shredded muenster cheese (about 6 ounces)
  • 1 cup mixed fresh parsley and cilantro, chopped
Directions

Preheat the oven to 450 degrees F. 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.

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.

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.

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

Photograph by Andrew Purcell


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