Light Chicken Enchiladas (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
1. 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.
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.
5. Photograph by Andrew Purcell
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