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)
Instructions
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.
Originally Submitted
4/20/2012
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