August 3rd, 2012
Recipe by Paula Bowman
Preheat oven to 425ºF. Lightly grease a rimmed sheet pan with olive oil and set aside.
Place a non-stick skillet over medium heat. Add onions, oil and jalapeno and cook, stirring often until onions are translucent, about 4 minutes. Add chili powder, cumin and garlic powder and stir for 30 seconds. Add water and chicken and cook until heated through, about 1 minute. Transfer to a bowl, add spinach, toss gently and let sit briefly as spinach wilts. Stir in cheese, sour cream, cilantro and lime juice and season to taste with salt and freshly ground black pepper.
Wrap tortillas in a damp paper towel or clean kitchen towel and microwave on high for 45 seconds. Working with one tortilla at a time, lay tortilla on a clean work surface and place 3-tablespoons of chicken mixture in bottom third of the tortilla; roll up tightly. Place seam-side down on prepared sheet pan and repeat with remaining tortillas, spacing evenly on the sheet pan. Lightly brush tops and sides of tortillas with olive oil and sprinkle with salt. Bake until golden brown and crispy, about 12 to 15 minutes. Serve with salsa, sour cream or guacamole, as a garnish, if desired.
Chef’s Tip: To shred chicken, use two forks and pull meat between tines. Chicken can also be placed in a large bowl and beated with an electric mixer on medium speed until shredded into small pieces.