Light Chicken Enchiladas

Name: Light Chicken Enchiladas
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for brushing; 1 to 2 jalapeno peppers, seeded and sliced; 3 cloves garlic, smashed; 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme; 1 medium white onion, minced; 1/2 pound skinless, boneless chicken breast, halved lengthwise; Kosher salt; 3 to 4 tomatoes (about 1 1/2 pounds), cored and roughly chopped; 1/2 teaspoon ground allspice; 8 corn tortillas; 1 1/2 cups shredded muenster cheese (about 6 ounces); 1 cup mixed fresh parsley and cilantro, chopped