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Preheat oven to 375.
Cook the chicken in boiling water. Add the spinach to the water and blanch for about a minute. Remove from water, drain and squeeze out remaining water.
In a large bowl, combine the cooked chicken with the spices, a good dash of salt and pepper and set aside.
Bring the oil and butter to a medium-high heat in a medium skillet. Add the onions and cook until soft, about 6 minutes. Add the garlic and cook for 1 more minute.
Add onions and garlic to chicken mixture. Add in the spinach as well and mix to combine everything.
Pour in a little bit of the enchilada sauce, just for the sake of it all.
Spoon a little bit of sauce along the bottom of your baking dish.
Spoon some filling into the center of each tortilla. Top with a little bit of cheese. Roll up each tortilla and place face down in the baking dish.
Once all the tortillas are in a row, pour the rest of the sauce on top, and top with grated cheese.
Cover and bake for 20 minutes. Uncover and bake for 10 more minutes, until cheese is brown and bubbly.
Let cool for a minute or two, garnish with cilantro and serve.