Spicy Chicken Enchiladas from ‘The Best and Lightest’
This week, we’re spotlighting recipes from The Best and Lightest: 150 Healthy Recipes for Breakfast, Lunch, and Dinner by the editors of Food Network Magazine (Clarkson Potter). Try making the recipe at home and let us know what you think!
Photograph by Andrew Purcell
By the editors of Food Network Magazine
Spicy Chicken Enchiladas
Serves 4
Active time: 30 minutes
Total time: 40 minutes
This dish is a twist on entomatadas, a Mexican enchilada-like dish made with fried tortillas and a spicy tomato sauce. We faked the fried flavor by brushing the tortillas with oil and baking them.
2 tablespoons extra-virgin olive oil, plus more for brushing
1 jalapeño pepper, seeded and sliced
3 cloves garlic, smashed
½ teaspoon dried thyme or 1 ½ teaspoons fresh thyme
1 white onion, minced
8 ounces skinless, boneless chicken breast, halved lengthwise
Kosher salt
1½ pounds tomatoes, cored and roughly chopped
½ teaspoon ground allspice
8 corn tortillas
1½ cups shredded muenster cheese (about 6 ounces)
1 cup mixed fresh parsley and cilantro, chopped
Preheat the oven to 450°F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeño, garlic, thyme, and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt, and ¾ cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
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 slightly 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.
Brush the tortillas with olive oil and put on a baking sheet; bake until soft and pliable, 3 to 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 of the sauce on top. Bake until the cheese melts, 4 minutes.
Toss the herbs, remaining onion, and salt to taste in a bowl. Sprinkle on top of the enchiladas.
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
Reprinted with permission from The Best and Lightest: 150 Healthy Recipes for Breakfast, Lunch, and Dinner by the editors of Food Network Magazine (Clarkson Potter).
More healthy recipes to make at home:
Mango, Ginger, and Microgreen Juice
Cauliflower Black Bean Bowl with Kale and Guacamole
