I’ve been on a Mexican kick lately — anything in a tortilla, and I’m all in. So I jumped at the chance to make enchiladas, only light — healthier but still delicious.
You’ll need chicken, onion, garlic, tomato, jalapeno, cilantro, cheese, all spice, and olive oil.
First, you’ll need to chop a bunch of stuff: tomatoes, garlic, jalapeno, and onion. You can also chop your cilantro at this point. You’re going to be pureeing this all, so it doesn’t have to be perfect – dice the onions and jalapeno, smash the garlic, rough chop the tomato.
Also, on jalapeno and onion: has anyone else noticed that its easy to chop onion with contacts in (they act as a built in onion-shield) but that if you cut jalapenos, no matter how many times you wash your hands, when you take your contacts out they’ll still burn? Contacts: both helpful and harmful in the kitchen. [end PSA]
Love me some vegetables. Here’s the good news: you’re almost done with the heavy lifting, so to speak.
Here are your jalapenos, onions, garlic, and cooking liquid, all in your blender! (You can use a food processor, too, but mine is sitting in the trunk still, on account of my small kitchen, so I just used the blender.)
Add allspice and tomatoes.
Blend until smooth.
Transfer back to your dish, and heat. The idea is it’ll bowl then you can simmer until it thickens. This will take maybe ten minutes, maybe less. Just keep checking!
Shred your chicken, meanwhile. Also, shred your cheese, and forget to take a picture!
Put enchilada sauce and more cheese on the top, and heat in a 450 degree oven for about ten minutes.
Put your other onion half and all your cilantro together, and squeeze half a lime or lemon over it. Serve with the enchiladas.
Delicious, light dinner for four! Enjoy!