Red Chile Sauce Chicken Enchiladas
INGREDIENTS
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1 medium onion, chopped fine
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1 jalapeno, seeded and chopped fine
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1 teaspoon canola oil
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3 medium cloves garlic, minced
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2 tablespoons chili powder
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2 teaspoons ground cumin
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3 teaspoons sugar
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2 (8-oz) cans tomato sauce
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1 cup water
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1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
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1 cup shredded sharp cheddar cheese
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1 cup shredded Monterey jack cheese
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1/2 cup minced fresh cilantro
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12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
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cooking spray
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salt and ground black pepper
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