Chicken Enchiladas

This is a really good recipe from Martha Stewart's Everday Food magazine (Issue #5). Very tasty indeed!

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  tablespoon  oil
• 1  small onion, finely chopped
• 1  garlic clove, minced
• 1  jalapeno, finely chopped
• 1⁄4 teaspoon chili powder
• 1 (28 ounce) can tomatoes in puree
• 1⁄2 cup water
•  coarse salt
•  ground pepper
• 1  teaspoon fresh lime juice
• 8  corn tortillas (6 inches)
• 1  lb  cooked chicken, shredded
• 4  cups monterey jack cheese, shredded
• 2  tablespoons  pickled jalapeno peppers, minced

Directions

1. Heat oil in medium pan over medium low heat.
2. Add onion, garlic, jalapeno and chili powder.
3. Cook until onion is clear.
4. Add tomatoes and 1/2 cup water to pan.
5. Add salt and pepper.
6. Bring to a boil.
7. Return heat to medium low.
8. Cook, gently crush tomatoes with a wooden spoon until sauce is thickened.
9. Add lime juice.
10. Let sauce cool before storing.
11. Heat a skillet over medium high heat.
12. Warm each tortilla, about 10 seconds per side.
13. Divide chicken, 3 cups cheese and pickled jalapenos among the tortillas.
14. Roll tightly.
15. Place the seams side down in a 9x13 baking dish.
16. When ready to bake, preheat oven to 450°F.
17. Top with sauce and remaining cup of cheese.
18. Bake until cheese is melted and tortillas heated through.
19. For a crisper top, put under broil for an additional 1 - 2 minutes.
20. Enjoy!