Light Chicken Enchiladas

Total Time:
40 min
15 min
25 min

4 servings

  • 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
  • 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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3.6 18
Just OK Well, I took some other reviewers advice and added more seasoning to the tomato sauce but that didn't save this dish.  It was just not that flavorful, even the chicken that I sautéed in the garlic, onion and jalapeno--not that much flavor--even after I added ancho chile powder, cumin, oregano, salt, chili powder, coriander---I just don't know.  Never really picked up a ton of flavor.  My hubby and I both commented that for all the work, it wasn't worth the end result--just ok.  Probably won't make this again item not reviewed by moderator and published
I agree that this is a good "base" recipe, but definitely needs some modification for an "authentic" taste.<div>Here's what to do with the tortillas: heat up some water in an 8" or 10" skillet (not boiling), then just give each tortilla a quick dip before rolling.  Softens them up just enough, with less fat!</div><div>For the tomato puree, I used the following for the spice mix: 1 tsp cumin, 1/2 tsp cayenne, 1/2 tsp black pepper, 1 tsp dried oregano (mexican oregano if you've got it), and 1/2 tsp chili powder. I also added 1/2 tsp dried chipotle, but that's up to you.  Add some adobo sauce to the tomato puree as well (open up some canned chipotle peppers - it's what they pack them in - just pour some out) - a tablespoon is plenty.  I also threw in about 1/4C of cilantro before pureeing.</div><div>When filling, I'd suggest a mix of shredded RF Mexican cheese and RF jack, for a better taste and melt.  Also add some canned chopped mild green chiles (really, they're not hot!) to the filling.  Don't pour all of the sauce into the baking dish, but reserve about 1 Cup to pour over the rolled enchiladas, and add a generous sprinkling of leftover cheese.</div><div>Cilantro (no parsely in a mexican recipe, please) and onions worked great as a garnish, and don't forget some light sour cream (or mexican cream fresa) and avocado slices (or guacamole) on top of each serving as well!  </div><div>Yummy and relatively fast!</div> item not reviewed by moderator and published
This was a great base recipe, but I made some changes as well. I doubled up the chicken put it in the crock pot with the jalapeño, tomatoes, onion, 1 garlic clove, cumin, ancho chile powder, parsley, and cilantro for 4 hours. I removed the chicken and shredded and I puréed what was left in the crock. I used reduced fat Mexican cheese. Tortillas were perfect in the oven at 3 mins. I served w/ light sour cream and an avocado. It was awesome and my family loved it! item not reviewed by moderator and published
Well i haven't made it yet but it sounds so delicious and all that healthy sounds good also!! item not reviewed by moderator and published
the allspice blend wasn't just made everything taste of cinnamon..i'm gonna try again with some fresh ground cumin,coriander seeds,cayenne pepper and a bit of paprika along with some fresh chillies and the stalks of the fresh coriander..i reckon some red beans won't hurt in the sauce once it's transferred back to the pan to reduce and to avoid it going soggy i think i'll just mix the whole thing inside the tortilla,top with a bit of the remaining sauce and a mix of cheddar and mozzarella (some inside the wrap too) then bake it unit it crisps a bit on a slightly lower heat for longer..the method for steaming the chicken,using the onion and juices in the salsa then shredding the chicken was the best part of this recipe. item not reviewed by moderator and published
Followed the recipe. It was tasty, but I wouldn't have minded a little more kick (even with two jalepenos --it was on the sweet side. Also, like a previous reviewer, I had trouble rolling the tortillas after I had baked them for five minutes. They kept breaking-- so I used ones that were not toasted and they ended up being a little soggy. I think maybe next time I'll bake them for three minutes and maybe add some crushed red pepper. Oh, and I think try a mexican style cheese. item not reviewed by moderator and published
Great Base recipe, loved the homemade sauce -- I just made a few changes: Definitely use the 2 jalapenos for good flavor and I used 2 chicken breasts instead of 1. Absolutely substitute a Mexican cheese mix for a better enchilada flavor. Main change; I can't stand raw onion! So, for the last step, I used half of 1 of the tomatoes, chopped and mixed it with the fresh herbs, salt and pepper to create the topping. Yummy! item not reviewed by moderator and published
we really liked this dish, however I did make a few changes -- I used at least double the amount of chicken, used cheddar cheese, and only one large jalapeno. I don't think I will cook the tortillas again before filling because they did almost start to get crisp - you have to watch them closely. Served with some sour cream - my family really liked! item not reviewed by moderator and published
This was delish, and my boyfriend loved them :] I changed muenster cheese for a Mexican blend. item not reviewed by moderator and published
The chicken itself, once sauteed as directed and shredded, is DELICIOUS. I plan on using that part of the recipe in the future, as it was really flavorful. I had issues with the rest of the recipe though. It says to initially bake the tortillas in the oven for 5 mins... well after 3 minutes they were crisp and unable to be rolled up. I recommend skipping that step. The seasonings indicated don't create a nice flavor... I used 1 jalapeno as I don't like my food too hot, and it was fine. But the flavor wasn't Mexican... I mean, muenster cheese?! Why not cheddar or monterey jack? Muenster is too smoky for this and it overpowered everything else. I love garlic, but again, the garlic overpowered everything else. If I tried this again I would use at least twice the chicken that is called for, and more tomatoes. item not reviewed by moderator and published
Very light and tasty but I did change a few things. Instead of the allspice I added ground cumin, chili powder, a handful of cilantro and chopped red onion to the chicken/broth mixture. Also, I used chicken broth instead of water. I didn't toast the tortillas and it was fine. My family loved this so I'll be making it again. item not reviewed by moderator and published
This was a great recipe. It was easy and very tasty. But, was a little disappointed in the sauce. I followed the recipe...but my suace was too watery. item not reviewed by moderator and published
These were really tasty and I'll be adding this recipe to my "go to" list. There was no heat at all, though, so I'll be adjusting that to my taste next time... maybe leaving some of the Jalapeno seeding or finding something else to zest it up. I made half with corn tortillas and half with flour... didn't matter to me, they both rocked. item not reviewed by moderator and published
This was a great recipe! I used flour tortillas and omitted the jalapeño for my kids.I also used a mixed mexican cheese blend. Will make again! item not reviewed by moderator and published
Followed the recipe to the letter and wasn't disappointed, just not impressed. What I'm going to do next time: sub flour torts for the corn, 1/2 the all-spice, 1/2 the jalapenos and season to taste with S&amp;P and cumin. item not reviewed by moderator and published
These were really, really good! The "light" part went out the window when I added some cheese dip to the top, and I used flour tortillas instead of corn (personal preference. When I tried the sauce by itself I was worried it would be too spicy for my family, but when everything got added together it was just the right amount of heat. item not reviewed by moderator and published
This was a great recipe, very flavorful recipe and easy to make! item not reviewed by moderator and published
This recipe is delicious. They are nice and light, however, I ruined that concept with sour cream a guacamole. As my husband doesn't like really not food, I will probably use a little less jalapeno next time. item not reviewed by moderator and published
oh and the parsley was a bit wrong too ;) item not reviewed by moderator and published
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