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

Photo: Light Chicken Enchiladas Recipe

















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By tbare
pennsylvania
on March 20, 2013
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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
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This was delish, and my boyfriend loved them :] I changed muenster cheese for a Mexican blend.
By Telbeans
Madison, NJ
on October 16, 2012
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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