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1
Preheat oven to 375F.
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2
Okay, so you just cooked the chicken in some boiling water (for defrosted chicken, that will take about 15-20 minutes).
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3
Remove the chicken from the water and set aside to cool.
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4
Add the spinach to the water and blanch about a minute.
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5
Remove spinach from water, drain it and squeeze out remaining water.
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6
When chicken is cooled, shred it using 2 forks.
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7
In a large bowl, combine the cooked chicken with the spices, a good dash of salt and pepper and set aside.
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8
Bring the oil and butter to a medium-high heat in a medium skillet.
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9
Add the onions and cook until soft, 6 minutes.
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10
Add the garlic and cook 1 more minute.
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11
Add onions and garlic to chicken mixture.
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12
Add in the spinach as well and mix to combine everything.
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13
Pour in a little bit of the enchilada sauce, just for the sake of it all.
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14
While youre at it, spoon a little bit of sauce along the bottom of your baking dish (9x13 or thereabouts).
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15
Spoon some filling into the center of each tortilla.
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16
Top with a little bit of cheese.
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17
Roll up each tortilla and place face down in the baking dish.
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18
Once all the babies are in a row, pour the rest of the sauce on top, and top with grated cheese.
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19
Cover and bake for 20 minutes.
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20
Uncover and bake 10 more minutes, until cheese is brown and bubbly.
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21
Let cool a minute or two, garnish with cilantro and youre set!
