Light Chicken Enchiladas
2016-04-10 15:11:58
Serves 6
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
- 2 tablespoons olive oil
- 2 jalapeno peppers, seeded and sliced
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1 medium onion, chopped fine
- 1/2 lb chicken tenders
- 3 tomatoes, choppped
- 1/2 teaspoon ground allspice
- 8 corn tortillas
- 1 1/2 cups low fat cheese (I used a mozzerella/cheddar blend)
- 1 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 450 degrees. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapenos, garlic, thyme, and onion. Cook until soft, 4 minutes. Add the chicken and 1 teaspoon salt and lightly brown, 3 minutes per side. Next add 3/4 cup water, bring to a boil, and cover until the chicken is cooked through, 5 minutes. Remove chicken to a plate. Transfer the cooking liquid and vegetables to a blender and add tomatoes and allspice, and blend until smooth. Add the remaining tablespoon olive oil to the skillet and add tomato mixture, cooking until slightly reduced, 6 minutes. Pour into baking dish. Brush each tortilla with olive oil and bake for 5 minutes or until lightly browned but still soft. Shred the chicken. Top each tortilla with chicken and equal amounts of cheese and roll up. Arrange in baking dish seam-side down, spooning some sauce on top and extra cheese if you wish. Bake until cheese melts, 5 minutes. Top with fresh cilantro.
Adapted from Food Network Magazine
Adapted from Food Network Magazine
SALT & PREPPY https://www.saltandpreppy.com/
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