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1
Combine onion, jalapeno and oil in large saucepan over medium heat.
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2
Cook, stirring often, until the onions and peppers have softened, about 8 minutes.
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3
Stir in garlic, chili powder, cumin and sugar.
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4
Add tomato sauce, water and chopped tomato.
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5
Bring sauce to a simmer, lower heat and cook until slightly thickened, about 5 minutes.
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6
Add chicken to sauce.
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7
Reduce heat to low, cover and cook until chicken is completely cooked through, about 20 minutes.
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8
Transfer chicken to plate and set aside to cool.
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9
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.
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10
Add salt and pepper to the thin sauce.
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11
Shred chicken into bite size pieces and add to the bowl with thicker mixture.
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12
Add in 1/4 cup of thin sauce, 1/2 cup of each of shredded cheeses, and cilantro.
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13
Stir to combine.
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14
Preheat oven to 425 degrees F. Spray a 9 x 13 baking dish with cooking spray.
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15
Stack tortillas on a plate, cover with plastic wrap and microwave for 45 seconds to soften.
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16
Spoon 1/4 cup of the chicken mixture evenly down the center of each tortilla.
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17
Roll tortilla around the filling tightly and place in the prepared baking dish, seam-side down.
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18
Lightly spray the tops of the enchiladas with cooking spray.
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19
Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.
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20
Reduce the oven temperature to 400 degrees F. Remove enchiladas from oven and pour sauce over the top.
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21
Sprinkle with remaining cheese.
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22
Cover dish with foil and bake for 20 minutes.
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23
Remove the foil and bake for 5 more minutes.
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24
Remove from oven and let stand 10 minutes before serving.
