Chicken Enchiladas
133
- Prep Time30 min
- Total Time45 min
- Makes4 servings
(Photography: Christie Vuong. Produced by Stephanie Han Kim. Food styling: Ashley Denton. Prop styling: Cailen Speers.)
These filled corn tortillas are topped with zesty Monterey Jack cheese and a fiery sauce—and come together in less than an hour.
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 cumin
1/4 tsp hot-red-chili-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
sliced avocado, optional
sliced jalapenos, optional
Instructions
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. Top with cilantro, sliced jalapeños and avocados.
Nutrition (per serving)
Calories 640, Protein 47g, Carbohydrates 36g, Fat 35g, Fibre 3g, Sodium 1198mg.
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