Step 1

Preheat oven to 425.

Step 2

Heat a large saucepan over medium heat and add oil. Once shimmering, add onion, jalepeno and 1/2 teaspoon of salt. Cover and cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Add the garlic, chili powder, cumin and sugar, and cook until fragrant and covering the veggies, less than 30 seconds. Stir in the tomato sauce, water and tomato. Bring to a simmer and cook until slightly thickened, about 5 minutes.

Step 3

Add the chicken to the sauce. Reduce heat to low, cover and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.

Step 4

Pour the sauce through a strainer into a medium bowl. Press down on the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Step 5

Once cool enough to handle, shred the chicken. Add chicken to the onion mixture and add 1/4 cup of the enchilada sauce, 1 cup cheese and the cilantro. Stir to combine.

Step 6

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Working one at a time, spoon 1/3 cup of the chicken mixture down the center of each tortilla.

Step 7

Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven uncovered for about 7 minutes, or until the tortillas start to brown slightly.

Step 8

Reduce heat to Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese.

Step 9

Cover dish with foil, and bake an additional 20 minutes. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Step 10

Serve with toppings of your choice. I recommend sour cream, avocado, hot sauce, salsa, extra cilantro, etc.