Chicken Enchiladas - cooking recipe

Ingredients

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

Preparation

Heat oil in medium pan over medium low heat.
Add onion, garlic, jalapeno and chili powder.
Cook until onion is clear.
Add tomatoes and 1/2 cup water to pan.
Add salt and pepper.
Bring to a boil.
Return heat to medium low.
Cook, gently crush tomatoes with a wooden spoon until sauce is thickened.
Add lime juice.
Let sauce cool before storing.
Heat a skillet over medium high heat.
Warm each tortilla, about 10 seconds per side.
Divide chicken, 3 cups cheese and pickled jalapenos among the tortillas.
Roll tightly.
Place the seams side down in a 9x13 baking dish.
When ready to bake, preheat oven to 450\u00b0F.
Top with sauce and remaining cup of cheese.
Bake until cheese is melted and tortillas heated through.
For a crisper top, put under broil for an additional 1 - 2 minutes.
Enjoy!