Salmon with Lentils

Photograph by Andrew Purcell

Recipe courtesy of Food Network Magazine
Directions for: Light Chicken Enchiladas

Ingredients

2 Tbsp extra virgin olive oil

1 - 2 jalapeno peppers, seeded and sliced

3 cloves garlic, smashed

tsp dried thyme or 1 1/2 tsp fresh thyme

1 medium white onion, minced

lb(s) skinless, boneless chicken breast, halved lengthwise

Kosher salt

3 - 4 tomatoes (about 1 1/2 lbs), cored and roughly chopped

tsp ground allspice

8 corn tortillas

1 cups shredded Muenster cheese (about 6 oz)

1 cup mixed fresh parsley and cilantro, chopped

Directions

1. Preheat the oven to 450F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. 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.

2. Remove the chicken to a plate. 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. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.

3. 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. Bake until the cheese melts, 4 minutes.

4. Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.

See more: Cheese, Chicken, Herbs, Hot and Spicy, Main, Mexican, Tomatoes