Chicken Enchiladas

1 medium onion finely chopped

2 jalapenos seeded and chopped

1 tsp oil

3 cloves garlic minced

3 T chili powder

2 tsp cumin

1 T sugar

1 (15oz) can tomato sauce

1 C water

1 tomato seeded chopped

Salt and pepper

1 lbs boneless chicken

1 C cheese divided

1 c Monterey jack cheese divided

½ c mined fresh cilantro

12 (6in) tortillas

Sauté onion, jalapeno and oil. Stir in garlic, chili powder, cumin and sugar. Mix in tomato and tomato sauce and water. Bring to simmer, cook 5 minutes. Add shredded cooked chicken cook 12-20 minutes. Use slotted spoon to only put solids in tortilla and roll up. Place in bottom in casserole dish. Pour liquid part of mixture over tortillas and sprinkle cheese on top. Bake 425 for 7 minutes covered then uncover for another 10 minutes. *can put refried beans and cheese inside tortillas.