This is a simplified version but still good nonetheless.
Ingredients:
several small tortillas
1 chicken breast; boiled in 1 cup of water until cooked then shredded, set aside
1 white onion, diced
2 cans roasted tomatoes (about 14 oz each can), blended w/ blender or food processor until smooth
1/4 cup chopped jalapeno pepper
5 tbsp red chili powder
about 1-2 tbsp sugar
about 1 tsp salt
juice from 1 lime
1 cup shredded cheddar
Other ingredients:
spanish rice
shredded lettuce
sour cream
avocados
Directions:
Prepare a 9x13 pyrex baking dish.
To make the tomato sauce:
Saute onion until fragrant. Add blended tomato, 1/4 cup chicken broth, jalapeno pepper, chili powder, sugar, and salt. Cook until the tomato sauce is boiling. Add lime juice then set aside.
To make the chicken filling:
In a bowl, combine shredded chicken, 1/3 cup cheddar, 1/3 cup tomato sauce, and 1/4 cup chicken broth. Set aside.
To make the enchilada:
Preheat oven to 350 F.
Fill each tortilla with chicken filling, roll, then put in the baking dish. Repeat.
Pour the rest of the tomato sauce on top of the filled tortillas. Sprinkle cheddar on top.
Bake until the cheese melts, about 10 to 15 minutes.
Served with spanish rice, guacamole or sliced avocado, sour cream, and shredded lettuce.