Chicken Enchiladas


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


  • Preheat oven to 450F. Spray a baking sheet.
  • 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.
  • 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.
  • Bake in centre of oven until cheese melts, about 5 min. Sprinkle with cilantro
Recipe Courtesy of – Chatelaine



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