Ingredients
1 tablespoon canola oil
1 small onion, finely chopped
1 garlic clove, minced
1 jalapeno, finely chopped
1/4 teaspoon chili powder
1 can (28 ounces) whole tomatoes in puree
Coarse salt and ground pepper
1 teaspoon fresh lime juice
8 corn tortillas (6 inches)
1 pound shredded cooked chicken, skin removed
4 cups shredded Monterey Jack cheese (12 ounces)
2 tablespoons minced pickled jalapenos
1 tablespoon canola oil
1 small onion, finely chopped
1 clove garlic, minced
1 jalapeño, finely chopped
1/4 teaspoon chili powder
1 can (28 ounces) whole tomatoes in puree
Coarse salt and ground pepper
1 teaspoon fresh lime juice
8 corn tortillas (6 inches)
1 pound shredded cooked chicken (skin removed)
4 cups shredded Monterey Jack cheese (12 ounces)
2 tablespoons minced pickled jalapeños
Preparation
Heat oil in a medium saucepan over medium-low heat. Add onion, garlic, jalapeno, and chili powder; cook until onion is translucent, 8 minutes.
Add tomatoes and 1/2 cup water to saucepan; season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook, gently crushing tomatoes with a wooden spoon, until sauce is thickened, 15 to 20 minutes. Add lime juice. Let sauce cool completely before storing.
Heat a skillet over medium-high heat; warm each tortilla, about 10 seconds per side. Divide chicken, 3 cups cheese, and pickled jalapenos among tortillas; roll tightly. Place seam sides down in a 9-by-13-inch baking dish.
When ready to bake, preheat oven to 450 degrees. Top with sauce and remaining cup cheese. Bake until cheese is melted and tortillas heated through, 6 minutes or longer if refrigerated. For a crisper top, broil 1 to 2 minutes more.
