Photo: Erik Putz
These irresistible enchiladas come together in just 40 minutes and will surely become a go-to weeknight meal.
1 tbsp canola oil, divided
2 large skinless, boneless chicken breasts, cut into long, thin strips
1/8 tsp salt
1 small onion, chopped
2 garlic cloves, minced
4 tsp ground chili powder
1/4 tsp hot-pepper flakes
2 tsp ground cumin
4 plum tomatoes, seeded and finely chopped, divided
2 cups packed baby spinach
2 cups grated Monterey jack, divided
8 small flour tortillas
1/2 cup chopped cilantro, optional
Preheat oven to 450F. Spray a 9 x 13-in. baking dish with oil.
Heat a large non-stick frying pan over medium-high. Add 2 tsp oil, then chicken and salt. Cook until no pink remains, 6 min. Transfer to a plate and set aside. Reduce heat to medium. Add remaining oil to pan, then onion, garlic, chili powder and flakes, cumin and half of tomatoes. Cook until vegetables soften, 2 min. Add spinach and stir until wilted. Remove from heat. Stir in chicken and 1 cup cheese.
Scoop 1/8 chicken mixture into centre of each tortilla. Roll into a cigar shape and place seam-side down in baking dish. Top with remaining tom-atoes and cheese.
Bake in centre of oven until cheese melts, 5 min. Sprinkle with chopped cilantro, if desired.
Protein 43g, Carbohydrates 36g, Fat 27g, Fibre 4g, Sodium 903mg.
To make tortillas more pliable and easy to roll, microwave the stack for 20 seconds or wrap it in foil and bake at 350F for 10 min.
Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Erik Putz.