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Chicken Enchiladas

Chicken Enchiladas Recipe

  • 1 tablespoon canola oil
  • 1 small onion finely chopped
  • 1 garlic clove minced
  • 1 jalapeo pepper finely chopped (remove seeds for milder flavor if desired)
  • 1/4 teaspoon chili powder
  • 1 (28-ounce) can whole peeled tomatoes in pure
  • 1 teaspoon fresh lime juice
  • Coarse salt and freshly ground pepper
  • 8 (6-inch) corn tortillas
  • 12 ounces shredded cooked chicken (skin removed)
  • 12 ounces shredded Monterey Jack cheese (4 loosely packed cups)
  • 2 tablespoons pickled jalapeos minced (optional)
  • Sour cream for serving (optional)
  • Fresh cilantro leaves for serving (optional)
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