Red Chile Sauce Chicken Enchiladas

INGREDIENTS

medium onion, chopped fine

jalapeño, seeded and chopped fine

1 tsp

canola oil

medium cloves garlic, minced

2 tbsp

chili powder

2 tsp

ground cumin

3 tsp

sugar

2 8 ounce cans

tomato sauce

1 cup

water

1 1/2 lb

boneless, skinless chicken breasts (about 3 large chicken breasts)

1 cup

shredded sharp cheddar cheese

1 cup

shredded Monterey jack cheese

1/2 cup

minced fresh cilantro

(6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)

cooking spray

salt and ground black pepper