2 jalapenos, sliced
3 cloves garlic, smashed
1/2 tsp dried thyme
1 onion, minced
1/2 pound chicken breast, halved lengthwise
3 tomatoes, chopped
1/2 tsp ground allspice
8 corn tortillas
1 1/2 cups shredded muenster cheese
- preheat the oven to 450 F. heat 1 tbsp evoo 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 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. transfer the tomato mixture to a saucepan 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 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.
- toss cilantro, remaining onion, and sour cream on top.