Light Chicken Enchiladas

Light Chicken Enchiladas
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

1
Preheat the oven to 450 degrees F.
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2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
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3
Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes.
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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.
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5
Remove the chicken to a plate.
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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.
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7
Add the tomato mixture and cook until slightly reduced, 6 minutes.
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8
Pour into a baking dish.
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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.
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10
Bake until the cheese melts, 4 minutes.
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11
Toss the herbs, remaining onion, and salt to taste.
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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
DifficultyHard
Ready In40 m.
Servings4
Health Score34
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