Chicken enchiladas

Prep 30 min
Total 45 min
Makes 4 Servings



2 tbsp
large skinless, boneless chicken breasts, cut into long, thin strips
1/2 tsp
small onion, chopped
garlic cloves, minced
4 tsp
2 tsp
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.


Calories 640, Protein 47 g, Carbohydrates 36 g, Fat 35 g, Fibre 3 g, Sodium 1198 mg.

Wine Pairings

Turn a family-friendly Mexican meal into a treat worthy of date night with a seductive red. This intense tempranillo’s earthy tobacco scents and lingering finish won’t back down from spicy fare like Chicken Enchiladas. The sticker says $20, but this wine tastes like $35!
Familia Zuccardi Q Tempranillo, Argentina, $20.

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