Easy Chicken Enchiladas

Ingredients

• 1 tablespoon canola oil 
• 1 small onion finely chopped
• 1  garlic clove minced
• 1  jalapeno finely chopped
• 0.3 teaspoon chili powder 
• 28 ounces canned tomatoes whole canned
• 1 serving coarse mustard 
• 1 teaspoon juice of lime fresh
• 8 6-inch corn tortillas (es)
• 1 pound chicken shredded skinless cooked
• 12 ounces monterrey jack cheese shredded
• 2 tablespoons jalapeño peppers minced

Equipment

• frying pan
• sauce pan
• oven
• baking pan
• wooden spoon

Directions

1. Heat oil in a medium saucepan over medium-low heat.
2. Add onion, garlic, jalapeno, and chili powder; cook until onion is translucent, 8 minutes.
3. Add tomatoes and 1/2 cup water to saucepan; season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook, gently crushing tomatoes with a wooden spoon, until sauce is thickened, 15 to 20 minutes.
4. Add lime juice.
5. Let sauce cool completely before storing.
6. Heat a skillet over medium-high heat; warm each tortilla, about 10 seconds per side. Divide chicken, 3 cups cheese, and pickled jalapenos among tortillas; roll tightly.
7. Place seam sides down in a 9-by-13-inch baking dish.
8. When ready to bake, preheat oven to 450 degrees. Top with sauce and remaining cup cheese.
9. Bake until cheese is melted and tortillas heated through, 6 minutes or longer if refrigerated. For a crisper top, broil 1 to 2 minutes more.