Light chicken enchiladas

4 tbs olive oil
6 cloves garlic
1tsp dried thyme
2 medium onions minced
1lbs chicken breast halved lengthwise
Kosher salt
6 to 8 tomatoes ( 3 lbs) cored and roughly chopped
1tsp ground allspice
16 corn tortillas
12 oz muenster cheese
2 c mixed fresh parsley and cilantro chopped

Pre heat oven to 450
Heat 2 tbs olive oil in large skillet,add garlic,thyme and half the onion till soft, 3 min
Add chicken, cook till tender 6 min
Remove chicken to plate, transfer veggies and cooking liquids to blender, add tomatoes and allspice purée with lid ajar
wipe out skillet, add remaining 2tbs olive oil over med heat, add tomato mixture and reduce 6 min pour into baking dish
Soften tortillas
Roll up shredded chicken and cheese and put into baking dish
Spooning some of the sauce on top, bake till cheese melts, 5 min
Toss remaining herbs onion and salt to taste, sprinkle on top

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MOONTOES1.