Chicken Enchiladas with Red Sauce - onion

Method

• Combine onion, jalapeno and oil in large saucepan over medium heat.
• Cook, stirring often, until the onions and peppers have softened, about 8 minutes.
• Stir in garlic, chili powder, cumin and sugar.
• Add tomato sauce, water and chopped tomato.
• Bring sauce to a simmer, lower heat and cook until slightly thickened, about 5 minutes.
• Add chicken to sauce.
• Reduce heat to low, cover and cook until chicken is completely cooked through, about 20 minutes.
• Transfer chicken to plate and set aside to cool.
• Strain sauce through a large mesh strainer into a medium bowl, saving thicker part of sauce for the inside of the enchiladas and the thinner part for the topping.
• Add salt and pepper to the thin sauce.
• Shred chicken into bite size pieces and add to the bowl with thicker mixture.
• Add in 1/4 cup of thin sauce, 1/2 cup of each of shredded cheeses, and cilantro.
• Stir to combine.
• Preheat oven to 425 degrees F. Spray a 9 x 13 baking dish with cooking spray.
• Stack tortillas on a plate, cover with plastic wrap and microwave for 45 seconds to soften.
• Spoon 1/4 cup of the chicken mixture evenly down the center of each tortilla.
• Roll tortilla around the filling tightly and place in the prepared baking dish, seam-side down.
• Lightly spray the tops of the enchiladas with cooking spray.
• Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.
• Reduce the oven temperature to 400 degrees F. Remove enchiladas from oven and pour sauce over the top.
• Sprinkle with remaining cheese.
• Cover dish with foil and bake for 20 minutes.
• Remove the foil and bake for 5 more minutes.
• Remove from oven and let stand 10 minutes before serving.