Chicken & fire roasted green chili enchilada 's

1 large can of enchilada sauce
1 package of corn tortilla's
2 c. 2% shredded (sharp cheddar or Mexican mix) cheese 
1 jalapeño
1 small onion
2 Roma tomatoes
2 c cooked chicken shredded ( I used the left over rotisserie chicken from the other night)
1 can fire diced roasted green chili's
1/4 c chopped fresh cilantro
2 tsp. chili powder
1 tbsp fresh lime juice
low fat sour cream (optional)
salt & pepper to taste
oil

In large baking pan coat the bottom with a little bit of sauce. Preheat oven to 375 . Dice onion, jalapeño &  tomatoes. In a medium skillet heat jalapeño and onions over medium heat until tender. Add chicken and can chili's stir to combine. Next add tomatoes, chili powder and lime juice and cilantro simmer on low for a few minutes for the flavors combine. Add salt & pepper to taste, remove from heat & set aside. You will need 2 pans. In one heat a few tbsp. of cooking oil over medium heat. In the other heat about 1/2 c of the sauce over low heat. Using tongs when the oil is  heated add 1 corn tortilla and wait for it to bubble  and turn over. You are trying to stiffen the tortilla but not brown. When it is ready and let the excess oil drip back into the pan and put it into the sauce pan and give it a turn until coated with sauce. Remove tortilla from sauce and place on a cutting board.  Add about 2 tbsp. of the chicken mixture and a small handful of the shredded cheese and roll into itself. Place into baking dish and repeat until all the chicken mixture is used. Adding more sauce and oil if needed as you go along. Drizzle the remaining sauce over the top of the enchilada's & sprinkle with the remaining cheese. Bake at 375 for 25-30 minutes until the cheese is melted and the enchilada's are hot and bubbly. Serve with a dollop of low fat sour cream.

Serves 4 or more depending on how much they love it!