INGREDIENTS
1
medium onion, chopped fine
2
jalapenos, seeded and chopped fine
1 tsp
canola oil
3 cloves
garlic, minced
3 tsp
chili powder
2 tsp
cumin
1 tbsp
sugar
1 15 ounce can
tomato sauce
1 cup
water
1
tomato, seeded and chopped
Salt and pepper
1 lb
boneless, skinless chicken breasts
1 cup
shredded sharp white cheddar cheese, divided
1 cup
shredded monterey jack cheese, divided
1/2 cup
minced fresh cilantro
12
(6-inch) soft corn tortillas
Cooking spray
2
ripe tomatoes (about 12 ounces), cored and quartered
1
medium onion, preferably white, peeled, trimmed of root end, and quartered
3
medium jalapeno chiles
2 cups
long grain white rice
1/3 cup
canola oil
4 cloves
garlic, minced or pressed through garlic press (about 4 teaspoons)
2 cups
low-sodium chicken broth (or vegetable broth)
1 tbsp
tomato paste
1 1/2 tsp
table salt
1/2 cup
minced fresh cilantro leaves (I omitted this)
1
lime, cut into wedges for serving