Champion Chicken Enchiladas

Directions

-Preheat oven to 425°.
-Heat oil in a large saucepan over medium-low heat. Add onion, jalapenos and 1/2 teaspoon salt. Stirring often, cook 8-10 minutes or until onion and jalapenos are softened.
-Add garlic, chili powder, cumin and cook for thirty seconds or until fragrant.
-Add tomato sauce, water and chopped tomato. Bring to a simmer and continue to cook 5 minutes or until sauce has thickened slightly.
-Add chicken breasts to sauce, reduce heat to low and cover. Cook until chicken is cooked through, 12-20 minutes depending on the thickness of your chicken. Remove chicken to a plate and allow to cool.
-Using a fine mesh strainer, strain sauce into a medium bowl, making sure to press the onion mixture to extract as much liquid as possible. Add salt and pepper to the sauce if needed.
-Place onion mixture in a large bowl and set aside.
-Shred chicken and add to the onion mixture. Add 1/4 cup sauce, and 1 cup cheese. Stir to combine.
-Place tortillas on plate, cover with plastic wrap and microwave on high heat for 1 minute.
-Fill each tortilla with about 1/3 cup chicken mixture, roll tightly and place seam side down into a greased 9×13 baking dish.
-Lightly spray the tops of the tortillas with cooking spray and bake uncovered for about 7 minutes. This will give your enchiladas a nice crunch, so skip this step if you don’t want it.
-Reduce heat to 400°. Remove enchiladas from oven and top with remaining sauce and cheese. Cover with foil and bake for 20 minutes.
-Remove foil and bake for an additional 5 minutes, or until cheese has browned.
-Allow to stand for 10 minutes before serving.

**Top with sour cream, salsa, cilantro, guacamole, etc. if desired.