12 oz shredded Monterey Jack cheese (4 loosely packed cups)
1 clove garlic, minced
2 tbsp pickled jalapenos, minced (optional)
1 jalapeno pepper, finely chopped (remove seeds for milder flavor if desired)
1 can (28 oz) whole peeled tomatoes, pureed
1 tsp fresh lime juice
1/4 tsp chili powder
Fresh cilantro leaves, for serving (optional)
Sour cream, for serving (optional)
Fairway Sea Salt and Freshly Ground Black Pepper
1Make the sauce: in a medium saucepan, warm oil over medium low heat. Add onion, garlic, jalapeno and chili powder. Cook until onions are translucent, about 8 minutes.
2Add tomatoes and 1/2 cup water. Season with salt and pepper. Bring to a boil, reduce heat, and simmer, crushing tomatoes lightly with the back of a spoon. Cook until tomatoes are tender and sauce is slightly chunky, 15 to 20 minutes. Add lime juice and season with salt and pepper.
3Preheat oven to 450°F.
4Make the enchiladas: in a medium skillet over medium high heat, warm tortillas, 10 to 15 seconds per side.
5Working with one tortilla at a time, top with 2 ounces of chicken, 1 ounce of cheese, and pickled jalapenos, if using; roll tightly. Place enchiladas, seam-side down, in a 9-inch by 13-inch baking dish.
6Pour sauce over tortillas, and top with remaining cheese.
7Bake until cheese has melted, 5 to 7 minutes. If desired, place under broiler for 1 to 2 minutes for a crispier top. Serve with sour cream and fresh cilantro, if desired.