Light Chicken Enchiladas

Directions

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