Chicken Enchiladas

1 T. Canola Oil
1 Small Onion
1 Garlic Clove, Minced
1 Jalapeno, Finely Chopped
1/4 t. Chili Powder
1 Can (28oz) Whole Tomatoes in Puree (I used crushed because they have you crush them anyways)
Salt
Pepper
1 t. Fresh Lime Juice
8 Corn Tortillas
1 LB. Cooked and Shredded Chicken
4 C. Cheese
2 T. Pickled Jalapenos, Minced

1) Heat oil in a medium Saucepan over med-low heat. Add Onion, Garlic, Jalapeno, and Chili Powder; cook until onion it translucent, 8 minutes.
2) Add Tomatoes and 1/2 cup Water to saucepan; season with Salt and Pepper. Bring to a boil. Reduce heat to med-low; cook. gently crush tomatoes with spoon till sauce is thickened, 15 to 20 minuets. Add Lime Juice. Let sauce cool completely before storing.
3) Heat skillet over med-high heat; warm each Tortilla about 10 seconds per side. Divide Chicken, 3 C. Cheese, and Pickled Jalapenos among tortillas; roll tightly. Place seam sides down in a 9x13 in. Baking dish.
4) When ready to bake, preheat oven to 450. Top with sauce and remaining cheese. Bake until cheese is melted and heated through. about 6 min or longer if refrigerated. For crisper top, Broil 1-2 min or more.

Doran liked this he said it could use a little more heat. Me I could have used a little less heat. Good with sour cream and guacamole.