Prepare chickpeas by soaking them overnight in water. Then once they are ready boil them for about 8 minutes or until ready. You can add them whole or make a hummus type spread.

Juice the lime or you can cheat and use lime juice in the little plastic squeeze bottle. Add this juice to your chicken along with the onion powder.

I like to slice the chicken before I cook it so that there is more surface area for the seasonings. Then cook on medium heat in a skillet.

Cook the bacon about 2/3 of the way as you will finish off the dish in the oven which you will preheat to 420°F. Slice the strips of bacon in to thin strips.

Spread the enchilada sauce on the tortillas and sprinkle some cheese on it. I added cooked chickpeas (whole). Then add chicken, bacon and some more cheese.

Bake in oven until cheese is thoroughly melted and tortillas become slightly crispy, 8-10 minutes.

Dice up the baby spinach and throw on top after baking along with another drizzle of lime juice.

Dish turned out nice but next time I will be throwing some diced habaneros in the mix. Just didn't think about it until I realized something was missing while eating it.