Spinach and Cheese Enchiladas

1: Marinate the chicken breast in the mina tagine overnight.

2: Preheat the oven to 450°F.

3: Drizzle olive oil in a 9 x 8 inch pan.

4: Sauté the spinach, jalapeño, cream cheese, onion, and garlic in a pan until the spinach begins to melt.

5: Remove from heat and add the diced chicken to the sautéed ingredients.

6: Scoop the chicken and spinach mixture into flour tortillas and add mozzarella cheese.

7: Roll the tortillas and place them in the pan.

8: Brush the rolled enchiladas with a mixture of butter, olive oil, crushed garlic, and oregano.

9: Bake at 425°F until crispy, then add additional cheese on top and bake until fully cooked.