Gluten-Free Enchiladas (Chicken Red Sauce)

Dice the onion

Seed and chop the jalapeño

Finely mince the garlic cloves

In a large saucepan, add the onion, jalapeno and oil

Cook on medium heat until the vegetables have softened

Stir in the garlic, chili powder, cumin, oregano, sugar and salt and cook until fragrant

Add the tomato sauce and chicken stock and stir to combine

Nestle in the chicken and bring the mixture to a simmer

Reduce heat to low and simmer until the sauce has thickened slightly

Remove the chicken and place in a bowl

(Optional) Carefully pour the sauce into a blender and blend until smooth

Season the sauce with a touch more salt, if necessary, and set aside

Preheat the oven to 400F

Lightly grease a 9x13 baking dish

Shred the chicken into bite-sized pieces

Add 1 cup of the sharp cheddar cheese, 1 cup of the Monterey jack cheese, the cilantro and the juice of 1 lime to the chicken, and mix to combine

Stack the tortillas on a plate and cover with plastic wrap or damp paper towels

Microwave on high until warm and pliable

Scoop 1/3 cup of the chicken mixture on top of a tortilla and press it evenly down the middle

Tightly roll each tortilla and lay seam-side down in the baking dish

Repeat with the remaining tortillas

Pour the sauce over the enchiladas and top with the remaining cheese

Cover the baking dish tightly with foil and bake covered

Remove the foil and continue to bake until golden and bubbly

Remove from the oven and let stand before serving

Serve with your favorite toppings and enjoy!