Photo: Light Chicken Enchiladas Recipe
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.
Per serving: Calories:452; Total Fat: 23grams; Saturated Fat: 9grams; Protein: 27 grams; Total carbohydrates: 35 grams; Sugar: 0 grams; Fiber: 4 grams; Cholesterol: 74 milligrams; Sodium:852 milligrams
Photograph by Andrew Purcell
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 11 reviews
By tbare
pennsylvania
on March 20, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By alejarue
on October 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was delish, and my boyfriend loved them :] I changed muenster cheese for a Mexican blend.
By Telbeans
Madison, NJ
on October 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 11 reviews