Chicken Enchiladas

1 med onion, chopped fine
1/2 tsp veg oil
salt
3 med garlic cloves minced
3 T chili powder
2 tsp cumin
2 tsp sugar
16 oz tomato sauce
1 c water
1 lb boneless breasts
8 oz cheddar cheese shredded (light?)
4 oz pickled jalapeno chiles, chopped
1/2 c minced cilantro
12 corn tortillas

preheat oven to 400 deg

Combine onion, oil, and salt and cook over med low heat until softened.

Stir in garlic, chili powder, cumin, and sugar and cook about 30 sec.

Stir in tomato sauce and water, bring to a simmer a cook until thickened, 5 min

Put chicken in sauce, reduce heat, cover and cook 10-12 min or until no longer pink in middle.

Pull out chicken to cool and shred fine, season sauce with salt and pepper

Toss chicken with 1/2 cup of sauce, half the cheese, jalapenos, and cilantro

Nuke tortillas for a minute until soft.  Stuff with 1/3 cup filling and put in baking dish.  Spoon sauce on top and put rest of cheese on.

Cook 20-25 min under foil, remove foil and brown cheese