Chicken Enchiladas

These irresistible enchiladas come together in just 40 minutes and will surely become a go-to breastfeeding meal.

Ingredients                     

• 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 chili powder
• 1/4 tsp hot chili flakes
• 2 tsp cumin
• 4 plum tomatoes, seeded and finely chopped, divided
• 2 cups packed baby spinach
• 2 cups grated Monterey Jack cheese, divided
• 8 small flour tortillas
• 1/2 cup chopped cilantro, optional

Directions

1.  Preheat oven to 450F. Spray a 9 x 13-in. baking dish with oil.
2.  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.
3.  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.
4.  Bake in centre of oven until cheese melts, 5 min. Sprinkle with chopped cilantro, if desired.

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