Baked Chicken Enchiladas

Today was a super day - I got a great haircut & colour at Crop Hair Boutique, I took Nick Valentine's shopping and then came home and chilled.  I spied this recipe on Twitter this morning and knew I had to make it for dinner tonight!! 

Chicken Enchiladas (adapted from http://www.chatelaine.com/en)
Ingredients:
1 tbsp vegetable oil
2 skinless, boneless chicken breasts, cut into skinny strips
1 cup onion, finely chopped
3 cloves garlic, minced
4 tsp chili powder
2 tsp cumin
2 cups finely diced ripe tomatoes (discard seeds and centres)
1 cup packed spinach
2 1/2 cups Tex-Mex shredded cheese mix
6 small flour tortillas
1/2 cup chopped cilantro
salt & pepper
sour cream

Method:
Preheat oven to 450degrees and prepare a 9x13 baking dish with non-stick cooking spray.

Heat oil over medium-high heat in a non-stick skillet.  Add chicken and season with salt & pepper.  Cook chicken until done and no longer pink inside.  Remove chicken to a plate and lower heat to medium.  Cook onion, garlic,half of the tomatoes, cumin and chili powder for about 5 minutes, until onion is softened.

Add spinach and half of the cilantro and continue cooking until wilted.  Remove from heat and add the chicken and any juices, along with one cup of the cheese.

Spoon the chicken mixture down the centre of each tortilla and then fold up neatly.  Place seam-side down in the baking dish and then top with the remaining tomatoes and the rest of the cheese.

Chuck in the oven for 5-7 minutes, until cheese is nice and bubbly.  Remove and let rest for a couple of minutes.  Top with the rest of the cilantro and sour cream.

This was devoured be everyone in the family!!  If I didn't have a kid in the house, it would have been laced with about a million jalapenos, but I kept it "mild" tonight.