Chicken Enchiladas

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 tablespoon oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 jalapeno, finely chopped
• 1/4 teaspoon chili powder
• 1 (28 ounce) can tomatoes in puree
• 1/2 cup water
• coarse salt
• ground pepper
• 1 teaspoon fresh lime juice
• 8 corn tortillas (6 inches)
• 1 lb cooked chicken, shredded
• 4 cups monterey jack cheese, shredded
• 2 tablespoons pickled jalapeno peppers, minced

Recipe

• 1 heat oil in medium pan over medium low heat.
• 2 add onion, garlic, jalapeno and chili powder.
• 3 cook until onion is clear.
• 4 add tomatoes and 1/2 cup water to pan.
• 5 add salt and pepper.
• 6 bring to a boil.
• 7 return heat to medium low.
• 8 cook, gently crush tomatoes with a wooden spoon until sauce is thickened.
• 9 add lime juice.
• 10 let sauce cool before storing.
• 11 heat a skillet over medium high heat.
• 12 warm each tortilla, about 10 seconds per side.
• 13 divide chicken, 3 cups cheese and pickled jalapenos among the tortillas.
• 14 roll tightly.
• 15 place the seams side down in a 9x13 baking dish.
• 16 when ready to bake, preheat oven to 450°f.
• 17 top with sauce and remaining cup of cheese.
• 18 bake until cheese is melted and tortillas heated through.
• 19 for a crisper top, put under broil for an additional 1 - 2 minutes.
• 20 enjoy!