Step 1 Preheat oven to 180°C. Line a large baking dish with baking paper. Heat 1 tablespoon olive oil in a large non-stick frying pan over medium–high heat. Add onion; cook, stirring, until soft. Add chicken; cook, stirring, for 2–3 minutes, or until browned.
Step 2 Add carrots, spinach, chilli powder and half the tomatoes to pan. Reduce heat to low and simmer for 4–5 minutes, or until chicken cooks through.
Step 3 Warm tortillas according to packet instructions; fill each with 1/3 cup of the chicken mixture, taking care not to overfill, and roll up to enclose filling, leaving ends open. Place filled tortillas tightly in prepared baking dish; top with remaining tomatoes, sprinkle with grated cheese and bake for 10–15 minutes, or until cheese is bubbling and golden.
Step 4 Place 2 chicken enchiladas on each plate and season with cracked black pepper; serve with steamed mixed greens.