Chicken Enchiladas

This sauce is the best from scratch enchilada sauce I've found. I like chunky veggies. I change the filling frequently, depending on my mood. Sometimes I add black beans, or I use pork or beef.

For the Sauce:

1 tablespoon canola oil

1 small onion, finely chopped

1 garlic clove, minced

1 jalapeño pepper, finely chopped (remove seeds for milder flavor if desired)

¼ teaspoon chili powder

1 (28-ounce) petite diced tomatoes (you can use pureed ones, by I like chunk!)

1 teaspoon fresh lime juice

Coarse salt and freshly ground pepper

For the Enchiladas:

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 jalapeños, minced (optional)
Black Beans

Sour cream, for serving (optional)

Fresh cilantro leaves, for serving (optional)

1. Make the sauce: In a medium saucepan, warm oil over medium low heat. Add onion, garlic, jalapeño, and chili powder. Cook until onions are translucent, about 8 minutes. Add tomatoes and 1/2 cup water. Season with salt and pepper. Bring to a boil, reduce heat, and simmer, crushing tomatoes lightly with the back of a spoon. Cook until tomatoes are tender and sauce is slightly chunky, 15 to 20 minutes. Add lime juice, and season with salt and pepper.
2. Preheat oven to 450°. Make the enchiladas: In a medium skillet over medium high heat, warm tortillas, 10 to 15 seconds per side. Working with one tortilla at a time, top with 2 ounces of chicken, 1 ounce of cheese, and pickled jalapeños, if using; roll tightly. Place enchiladas, seam-side down, in a 9-by-13-inch baking dish.
3. Pour sauce over tortillas, and top with remaining cheese. Bake until cheese has melted, 5 to 7 minutes. If desired, place under broiler for 1 to 2 minutes for a crispier top. Serve with sour cream and fresh cilantro.