Chicken Enchiladas with Red Sauce

Combine onion, jalapeno and oil in large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, about 8 minutes. Stir in garlic, chili powder, cumin and sugar. Add tomato sauce, water and chopped tomato. Bring sauce to a simmer, lower heat and cook until slightly thickened, about 5 minutes. Add chicken to sauce. Reduce heat to low, cover and cook until chicken is completely cooked through, about 20 minutes. Transfer chicken to plate and set aside to cool.

Strain sauce through a large mesh strainer into a medium bowl, saving thicker part of sauce for the inside of the enchiladas and the thinner part for the topping. Add salt and pepper to the thin sauce. Shred chicken into bite size pieces and add to the bowl with thicker mixture. Add in ¼ cup of thin sauce, ½ cup of each of shredded cheeses, and cilantro. Stir to combine.

Preheat oven to 425ºF. Spray a 9 x 13 baking dish with cooking spray. Stack tortillas on a plate, cover with plastic wrap and microwave for 45 seconds to soften. Spoon 1/4 cup of the chicken mixture evenly down the center of each tortilla. Roll tortilla around the filling tightly and place in the prepared baking dish, seam-side down. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

Reduce the oven temperature to 400ºF. Remove enchiladas from oven and pour sauce over the top. Sprinkle with remaining cheese. Cover dish with foil and bake for 20 minutes. Remove the foil and bake for 5 more minutes. Remove from oven and let stand 10 minutes before serving.