Light Chicken Enchiladas

Ingredients

• 8  corn tortillas 
• 0.5 teaspoon thyme leaves dried fresh
• 3 cloves garlic smashed
• 0.5 teaspoon ground allspice 
• 1  to 2 jalapeño peppers seeded sliced
• 4 servings kosher salt 
• 6 ounces muenster cheese shredded
• 2 tablespoons olive oil extra-virgin plus more for brushing
• 1 cup parsley and cilantro mixed fresh chopped
• 0.5 pound chicken breast boneless skinless halved lengthwise
• 1.5 pounds to 4 tomatoes cored roughly chopped
• 1 medium onion white minced

Equipment

• frying pan
• baking sheet
• oven
• blender
• baking pan

Directions

1. Preheat the oven to 450 degrees F.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes.
4. 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.
5. Remove the chicken to a plate.
6. 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.
7. Add the tomato mixture and cook until slightly reduced, 6 minutes.
8. Pour into a baking dish.
9. 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.
10. Bake until the cheese melts, 4 minutes.
11. Toss the herbs, remaining onion, and salt to taste.
12. Sprinkle on top.
13. Per serving: Calories 452; Fat 23 g (Saturated 9 g); Cholesterol 74 mg; Sodium 852 mg; Carbohydrate 35 g; Fiber 4 g; Protein 27 g
14. Photograph by Andrew Purcell