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1
Preheat oven to 350 degrees .
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2
In a large saucepan, heat 2 tablespoons of the olive oil.
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3
Cook 1 of the onions over moderate heat until soft and translucent, about 5 to 7 minutes.
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4
Add the garlic, jalapeno, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute.
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5
Stir in the tomatoes and remove from heat.
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6
Blend in a food processor or blender until smooth.
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7
Return the tomato mixture to heat and bring to a simmer.
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8
Add the chicken breasts and cook, stirring occasionally, for 20 to 25 minutes, until the chicken is no longer pink and cooked through.
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9
Transfer the chicken to a cutting board and use two forks to shred it.
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10
In a large skillet, heat the remaining 2 tablespoons of olive oil over moderate heat.
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11
Add the spinach and turn to coat the leaves in oil.
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12
Continue to turn until the leaves are wilted, about 3 minutes.
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13
Season with salt and pepper.
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14
In a large bowl, combine the chicken, spinach and 1 cup of cheese.
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15
Stir in the tomato sauce.
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16
Spread 1 cup of the spinach and chicken mixture on the bottom of a 9-by-13-inch glass baking dish.
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17
Arrange 3 eight-inch tortillas or 6 four-inch tortillas evenly on top of the mixture.
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18
Spread 1 1/2 cups of the mixture on top of the tortillas and then add another layer of the tortillas.
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19
Repeat this, spreading another 1 1/2 cups of the mixture on the tortillas and then adding another layer of the tortillas.
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20
Top with the rest of the mixture and then sprinkle on the remaining 2 cups of cheese.
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21
Bake for 20 minutes, until the enchiladas warmed through and the cheese is melted.
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22
Serve warm with sour cream, jalapenos, cilantro and minced green onions.
