Categories: Mexican

Ingredients

• 2 tbsp olive oil
• 1-2 jalapeno peppers, seeded and sliced
• 3 garlic cloves, smashed
• 1/2 tsp dried thyme or 1 1/2 tsp fresh thyme
• 1 medium white onion, minced
• 1/2 lb chicken breast, halved lengthwise
• Kosher salt
• 3-4 tomatoes, cored and roughly chopped
• 1/2 tsp ground allspice
• 8 corn tortillas
• 1 1/2 cups shredded muenster cheese
• 1 cup mixed fresh parsley and cilantro, chopped

Directions

1. Preheat the oven to 450. Heat 1 tbsp 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 tsp salt and 3/4 cup water. Bring to a boil, then cover and cook until 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 tbsp 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.

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