Red Enchiladas

3 C shredded cooked chicken
12oz cheddar cheese
2 1/2 C enchilada sauce
4-8oz chopped green chilies
1/2 C minced cilantro
tortillas

SAUCE:
1 tbs vegetable oil
1 onion, minced
1/2 tsp salt
3 tbs chili powder
2 tsp cumin
2 tsp sugar
2 8oz cans tomato sauce
1/2 C water
pepper
Heat oil in skillet over medium. Add onion and salt and cook until soft. Stir in chili powder, garlic, cumin, and sugar. Cook until fragant. About 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened.

Heat oven to 400. Combine chicken, 2 C of cheddar, 1/2 C of enchilada sauce, chilies, and cilantro. Spread 1/3 C of mixture down the center of each tortilla. Roll tortilla around the filling and lay seam side down in a 9x13 baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Cover with foil and bake 20-25 minutes.