Chicken Enchiladas

Ingredients:

1 tsp. olive oil

2 jalapenos, seeded and chopped

2 tsp. cumin

3 Tbsp. garlic powder

1 Tbsp. chili powder

1 Tbsp. sugar

1 (15 oz.) can tomato sauce

1 cup water

1 tsp. salt

1 tsp. pepper

1 lb. boneless, skinless chicken breasts

1 pkg. shredded cheese (I used cheddar and monteray mixed)

8 tortillas

Cooking spray

Directions: Combine everything except chicken, cheese, and tortillas in a large saucepan over medium heat. Cook for about 5 minutes, turn to low and then put chicken into the sauce. Cover with lid and let cook for 15-20 minutes until no longer pink. Place the chicken on a plate to cool. Strain the sauce to separate out the peppers. Add a 1/2 cup of the sauce and ½ cup of cheese. Preheat the oven to 400˚ F. Place tortillas on a plate with one paper towel between each one. Cook in microwave for 30-60 seconds. Spray a baking dish with cooking oil. Place 2 spoonfuls of the chicken onto the center of the tortilla. Roll the tortilla up and place seam down into the baking dish. Spoon remaining sauce onto the tops of the tortillas and sprinkle the remaining cheese over the top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 5 more minutes. Remove dish and let stand a couple of minutes before serving.