Light Chicken Enchiladas

Name: Light Chicken Enchiladas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 corn tortillas; 1 teaspoons dried thyme or 1 1/2 teaspoons fresh thyme; 3 cloves garlic, smashed; 1 teaspoons ground allspice; 1 to 2 jalapeno peppers, seeded and sliced; 4 servings Kosher salt; 170 grams 1/2 cups shredded muenster cheese (about; 2 Tbsps extra-virgin olive oil, plus more for brushing; 237 milliliters mixed fresh parsley and cilantro, chopped; 227 grams skinless, boneless chicken breast, halved lengthwise; 680 grams to 4 tomatoes (about , cored and roughly chopped; 1 medium white onion, minced

You can never have too many main course recipes, so give Light Chicken Enchiladas This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free diet.

Instructions

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes.

Ingredients you will need

Jalapeno Pepper

Garlic

Onion

Thyme

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.

Ingredients you will need

Whole Chicken

Water

Salt

Remove the chicken to a plate.

Ingredients you will need

Whole Chicken

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.

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Vegetable

Olive Oil

Allspice

Tomato

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Blender

Frying Pan

Add the tomato mixture and cook until slightly reduced, 6 minutes.

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Tomato

Pour into a baking dish.

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Baking Pan

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.

Ingredients you will need

Olive Oil

Tortilla

Whole Chicken

Cheese

Sauce

Roll

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Baking Sheet

Baking Pan

Oven

Bake until the cheese melts, 4 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Toss the herbs, remaining onion, and salt to taste.

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Herbs

Onion

Salt

Sprinkle on top.

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

Photograph by Andrew Purcell

Equipment

Ingredients

Servings:

corn tortillas 1teaspoons

dried thyme or 1 1/2 teaspoons fresh thyme 3cloves

garlic, smashed 1teaspoons

ground allspice 1

to 2 jalapeno peppers, seeded and sliced 4servings

Kosher salt 170grams

1/2 cups shredded muenster cheese (about 2Tbsps

extra-virgin olive oil, plus more for brushing 237milliliters

mixed fresh parsley and cilantro, chopped 227grams

skinless, boneless chicken breast, halved lengthwise 680grams

to 4 tomatoes (about , cored and roughly chopped 1medium

white onion, minced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.