Chicken enchiladas

Ingredients:

• 2 tbsp olive oil, plus more for greasing
• 1 - 2 jalapeño peppers, seeded and sliced
• 3 cloves of garlic, crushed into a pulp
• 1/2 teaspoon dried thyme or 1.5 teaspoons fresh thyme
• 1 medium sweet onion, finely chopped
• 230 g chicken breast fillet, skinless, cut lengthwise into two pieces
• Coarse salt
• 3-4 tomatoes (approximately 650 g), cored and coarsely chopped
• 1/2 tsp ground allspice
• 8 corn tortillas (recipe wheat tortillas)
• 1.5 cups coarsely grated Munster cheese (about 180 g)
• 1 cup chopped fresh parsley and cilantro

Preparation:

1. Preheat oven to 450°F (230°C). Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeño pepper, garlic, thyme, and half the onion. Cook, stirring, until softened, about 3 minutes.
   
   Add chicken breasts, 1 teaspoon salt, and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
2. Transfer the meat to a serving dish. Pour the remaining liquid and vegetables into a blender; add the tomatoes and allspice. Puree the mixture, loosely covering with a lid.
   
   Wipe the skillet dry, add the remaining 1 tablespoon olive oil, and heat to medium-high. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour the sauce into the baking dish.
3. Lubricate tortillas olive oil and place on a baking sheet; bake in the oven for 5 minutes. Cut the meat into pieces and arrange them on the tortillas. Sprinkle with cheese, then roll the tortillas and place them in the baking dish, seam side down, pouring a little sauce over them. Place the enchiladas in the oven and bake until the cheese is melted, 4 minutes.
4. Mix the herbs, remaining onion, and salt to taste. Sprinkle on top.