Chicken Enchilada Recipe

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Ingredients

• 2 tbsp vegetable oil
• 2 large skinless, boneless chicken breasts, cut into long, thin strips
• 1/2 tsp salt
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 tsp chili powder
• 2 tsp ground cumin
• 1/4 tsp hot red pepper flakes
• 4 plum tomatoes, seeded and diced
• 2 cups packed baby spinach
• 2 1/2 cups grated monterey jack or mozzarella
• 8 small flour tortillas
• 1/2 cup chopped cilantro (optional)

Directions

1. Preheat oven to 450F. Spray a baking sheet.
2. Heat a large non-stick frying pan over medium-high. Add 1 tbsp oil, then chicken. Sprinkle with salt. Cook until no pink remains, 5 to 6 min. Transfer to a plate and set aside. Reduce heat to medium. Add remaining oil to pan, then onion, garlic, chili powder, cumin, pepper flakes and 1/2 of tomatoes. Cook until vegetables soften, 2 to 3 min. Add spinach and stir until wilted. Remove from heat. Stir in chicken, any juices and 1 cup grated cheese.
3. Divide chicken mixture into 8 portions. Scoop a portion into centre of each tortilla. Roll into a cigar shape around filling. Place seam-side down on baking sheet, spacing 1 in. apart. Flatten slightly, then top with remaining tomatoes and cheese.
4. Bake in centre of oven until cheese melts, about 5 min. Sprinkle with cilantro.