Light Chicken Enchiladas (Food TV Magazine)
2 Tbs olive oil
1to2 jalapeno peppers, seeded and sliced
3 cloves garlic, smashed
1/2 teaspoon teaspoon dried thyme or 1 1/2 tsp fresh thyme
1 medium white onion, minced
1/2 lb skinless, boneless chicken breast, halved lengthwise
3 to 4 tomatoes (about 1 1/2 lbs) cored and roughly chopped
1/2 tsp ground allspice
8 corn tortillas
1 1/2 cups shredded muenster cheese (about 6oz)
1 cup mixed fresh parsley and cilantro chopped
Preheat the oven to 450. Heat 1 Tbs oil in a large skillet over medium high heat. Add jalapeno, garlic thyme and half the onion. Cook, stirring, until soft, about 3 min. Add the chicken, 1 tsp salt and 3/4 cup of water. Bring to a boil, then cover and cook until chicken is tender, about 6 min.
Remove the chicken to a plate. Transfer the cooking liquid and veggies to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet and add the remaining 1 Tbs olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 min. Pour part of it into a baking dish.
Brush the tortillas with olive oil and put on a baking sheet; bake 5 min. Shred chicken. Top each tortilla with chicken and cheese (and beans if you choose!), roll up and arrange in baking dish, seam side down, spooning the sauce over the top. Top with any remaining cheese and bake until cheese melts about 4-6 min. Toss the herbs, remaining onion and salt to taste. Sprinkle on top an enjoy!