Chicken enchilada's

I got this recipe from here and tweaked it a bit for my family. They really are the best enchiladas I have ever had!

1 medium onion chopped finely
1 jalapeno, seeded and chopped finely
1 teaspoon canola oil
3 medium cloves garlic, minced (the easiest way I've found to do this is the Rachel Ray way! Use a zester or small grater and just grate it.)
2 TBS chili powder
2 tsp ground cumin
3 tsp sugar
15 oz tomato sauce
1 cup water
1 large tomato, seeded and chopped
1 pound boneless, skinless chicken breasts
2 cups Monterrey jack and Cheddar cheese mix
1/2 cup minced fresh cilantro
12 (6 inch) corn tortillas

Combine the onion, jalapeno, 1/2 tsp salt, and oil in large saucepan. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar. Heat for about 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer and cook until slightly thickened, about 5 minutes. Preheat oven to 435 degrees.
Add the chicken to the sauce. Reduce your heat to low, cover, and cook until chicken is cooked through. Mine had to go for 30-40 minutes because it was huge! But normal sized chicken breasts should take 12-20 minutes. Transfer the chicken to a plate and set aside.
Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl. Shred chicken and add to onions. Then add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.
Stack the tortillas on a plate and cover with plastic wrap. Microwave until warm and easy to work with, 40-60 seconds. Spread 1/3 cup of chicken mixture in to each tortilla. Tightly roll each tortilla and lay seam down in a greased 9x13 pan.
Lightly spray tops of enchilada with cooing spray. Place in the oven, uncovered for 7 minutes, or until they tortillas start to brown slightly. This will give them a bit of a crunch.
Reduce your heat to 400 degrees. Remove pan form oven and pour sauce on the top. Top with remaining cheese. Cover pan with foil and bake 20 minutes. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
Serve with sour cream and salsa!

So SO yummy!! Even A and B loved them!