Spicy Chicken and Spinach Enchiladas

Preheat oven to 375F.

Okay, so you just cooked the chicken in some boiling water (for defrosted chicken, that will take about 15-20 minutes). Remove the chicken from the water and set aside to cool. Add the spinach to the water and blanch about a minute. Remove spinach from water, drain it and squeeze out remaining water. When chicken is cooled, shred it using 2 forks.

In a large bowl, combine the cooked chicken with the spices, a good dash of salt and pepper and set aside.

Bring the oil and butter to a medium-high heat in a medium skillet. Add the onions and cook until soft, 6 minutes. Add the garlic and cook 1 more minute.

Add onions and garlic to chicken mixture. Add in the spinach as well and mix to combine everything.

Pour in a little bit of the enchilada sauce, just for the sake of it all.

While you’re at it, spoon a little bit of sauce along the bottom of your baking dish (9×13 or thereabouts).

Spoon some filling into the center of each tortilla. Top with a little bit of cheese. Roll up each tortilla and place face down in the baking dish. Once all the babies are in a row, pour the rest of the sauce on top, and top with grated cheese.

Cover and bake for 20 minutes. Uncover and bake 10 more minutes, until cheese is brown and bubbly. Let cool a minute or two, garnish with cilantro and you’re set!