Red Sauce

1 medium onion, diced

1 jalapeño, seeded and chopped

1 tablespoon oil

3 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon brown sugar

2 teaspoons ground cumin

½ teaspoon oregano

½ teaspoon salt

15 oz can tomato sauce

1 cup chicken or vegetable stock

Chicken Filling

1–1.5 lbs boneless, skinless chicken breasts

1.5 cups sharp cheddar, freshly shredded

1.5 cups Monterey Jack, freshly shredded

½ cup fresh cilantro, minced

Juice of 1 lime

12 6-inch soft corn tortillas

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Prepare Sauce:
Heat oil in a large saucepan over medium heat. Sauté onion and jalapeño until softened. Add garlic, chili powder, cumin, oregano, sugar, and salt; cook until fragrant. Stir in tomato sauce and stock. Nestle chicken in sauce, simmer 15 minutes. Remove chicken and blend sauce if desired.
Prepare Filling:
Preheat oven to 400°F (200°C) and grease a 9×13-inch pan. Shred chicken, mix with 1 cup cheddar, 1 cup Monterey Jack, cilantro, and lime juice. Microwave tortillas 20–30 seconds to soften.
Assemble Enchiladas:
Spread 1/3 cup chicken mixture on each tortilla, roll, and place seam-side down in pan. Pour sauce over tortillas and sprinkle with remaining cheese. Cover with foil and bake 20–25 minutes. Remove foil, bake 5–10 minutes until bubbly and golden. Let rest 10 minutes before serving.
Serve:
Enjoy with sour cream, hot sauce, Mexican rice, or a green salad.

Freshly shredded cheese melts best and adds superior flavor.
Ensure corn tortillas are gluten-free to keep this dish fully gluten-free.
Adjust jalapeño seeds for desired spice.
Rotisserie chicken can replace cooked chicken for a quicker version.
Substitute dairy-free cheese for a dairy-free option; sauce remains naturally gluten-free.