Preheat an oven to 350.

Heat the oil in a large sauté pan. If the breasts are thick, slice them in half lengthwise with a sharp knife. Season both sides with salt and pepper, and sear them in the pan until browned on both sides, and cooked all the way through, about 6 minutes per side. Let the chicken rest a few minutes while you prepare the rest.

Back in the pan, add (a little more oil if needed) the onions; sauté for a few minutes, until they start to soften. They’ll pick up the color from the chicken bits and it’s absolutely glorious. Add the garlic and sauté 30 more seconds, until fragrant.

In a large bowl, whisk together the enchilada sauce, cream cheese, milk and cilantro. If you can’t get the cream cheese to fully blend and you see little chunks, das a’ight.

Now that the chicken has rested, give it a rough chop. Transfer it to a large bowl, and add the onions, garlic and spinach. Toss it all together. Season with the cinnamon, and another pinch of salt and pepper. If you want to start with half a tsp of cinnamon, do that. You don’t want it to overwhelm the flavor. If a half tsp isn’t enough, keep adding.

Pour about ½ cup of the sauce along the bottom of a 9×13 inch baking dish.

Evenly divide the filling among the tortillas, and roll up tightly, placing them seam side down in the pan.

Pour the rest of the sauce over the enchiladas, and top with cheese. Bake, uncovered, anywhere from 30-45 minutes, until the cheese is melted, browned and bubbly.

Garnish with cilantro.