Light Chicken Enchiladas Recipe

Name: Light Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2
Add the jalapeno, garlic, thyme and half of the onion.
3
Cook, stirring, until soft, about 3 minutes.
4
Add the chicken, 1 teaspoon salt and 3/4 cup water.
5
Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
6
Remove the chicken to a plate.
7
Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar.
8
Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat.
9
Add the tomato mixture and cook until slightly reduced, 6 minutes.
10
Pour into a baking dish.
11
Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes.
12
Shred the chicken.
13
Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top.
14
Bake until the cheese melts, 4 minutes.
15
Toss the herbs, remaining onion, and salt to taste.
16
Sprinkle on top.
17
Photograph by Andrew Purcell

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Light Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Light Chicken Enchiladas

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