Easy Chicken Enchiladas

Directions

1. Preheat the oven to 450 degrees F. Heat 1 tablespoon of 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 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the 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 tablespoon 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 them on a baking sheet, bake for 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 the herbs, remaining onion, and salt to taste. Sprinkle on top.