CHICKEN ENCHILADAS
INGREDIENTS
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1 medium onion, chopped fine
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2 jalapenos, seeded and chopped fine
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1 teaspoon canola oil
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3 medim cloves garlic, minced
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3 Tablespoons chili powder
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2 teaspoons ground cumin
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3 teaspoons sugar
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1 15-oz can tomato sauce
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1 cup water
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1 large tomato, seeded and chopped
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1 pound boneless, skinless chicken breasts (2 large breasts)
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1 cup extra sharp white cheddar, shredded
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1 cup monterey jack cheese, shredded
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1/2 cup minced fresh cilantro
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12 (6-inch) soft tortillas
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cooking spray
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salt and ground black pepper
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