Chicken Enchiladas

• oil1 tablespoon
• small onion, finely chopped↗1
• garlic clove, minced↗1
• jalapeno, finely chopped↗1
• chili powder↗1⁄4 teaspoon
• tomatoes in puree↗1 can

  28 ounce

• water↗1⁄2 cup
• coarse salt↗
• ground pepper↗
• fresh lime juice↗1 teaspoon
• corn tortillas (6 inches)↗8
• cooked chicken, shredded↗1 lb
• monterey jack cheese, shredded↗4 cups
• pickled jalapeno peppers, minced↗2 tablespoons

Step-by-step instructions

1. 1

   Heat oil in medium pan over medium low heat.

2. 2

   Add onion, garlic, jalapeno and chili powder.

3. 3

   Cook until onion is clear.

4. 4

   Add tomatoes and 1/2 cup water to pan.

5. 5

   Add salt and pepper.

6. 6

   Bring to a boil.

7. 7

   Return heat to medium low.

8. 8

   Cook, gently crush tomatoes with a wooden spoon until sauce is thickened.

9. 9

   Add lime juice.

10. 10

    Let sauce cool before storing.

11. 11

    Heat a skillet over medium high heat.

12. 12

    Warm each tortilla, about 10 seconds per side.

13. 13

    Divide chicken, 3 cups cheese and pickled jalapenos among the tortillas.

14. 14

    Roll tightly.

15. 15

    Place the seams side down in a 9x13 baking dish.

16. 16

    When ready to bake, preheat oven to 450°F.

17. 17

    Top with sauce and remaining cup of cheese.

18. 18

    Bake until cheese is melted and tortillas heated through.

19. 19

    For a crisper top, put under broil for an additional 1 - 2 minutes.

20. 20

    Enjoy!