-
1
Prepare chickpeas by soaking them overnight in water.
-
2
Then once they are ready boil them for about 8 minutes or until ready.
-
3
You can add them whole or make a hummus type spread.
-
4
Juice the lime or you can cheat and use lime juice in the little plastic squeeze bottle.
-
5
Add this juice to your chicken along with the onion powder.
-
6
I like to slice the chicken before I cook it so that there is more surface area for the seasonings.
-
7
Then cook on medium heat in a skillet.
-
8
Cook the bacon about 2/3 of the way as you will finish off the dish in the oven which you will preheat to 420F.
-
9
Slice the strips of bacon in to thin strips.
-
10
Spread the enchilada sauce on the tortillas and sprinkle some cheese on it.
-
11
I added cooked chickpeas (whole).
-
12
Then add chicken, bacon and some more cheese.
-
13
Bake in oven until cheese is thoroughly melted and tortillas become slightly crispy, 8-10 minutes.
-
14
Dice up the baby spinach and throw on top after baking along with another drizzle of lime juice.
-
15
Dish turned out nice but next time I will be throwing some diced habaneros in the mix.
-
16
Just didn't think about it until I realized something was missing while eating it.
