Light Chicken Enchiladas

• 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

extravirgin olive oil, jalapeno peppers, garlic, thyme, white onion, skinless, kosher salt, tomatoes, ground allspice, corn tortillas, muenster cheese, mixed fresh parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/light-chicken-enchiladas-recipe.html (may not work)