Red Chile Chicken Enchilada Recipe — Eat This Not That

Ingredients

• 1 can (28 oz) whole peeled tomatoes
• excess liquid poured off
• 1 onion
• peeled and thinly sliced
• 2 cloves garlic
• 2 Tbsp chipotle pepper
• 1 tsp cumin
• Pinch of cinnamon (optional)
• Salt and black pepper to taste
• 1⁄2 Tbsp canola or peanut oil
• 2 cups shredded chicken
• preferably from a store-bought rotisserie chicken
• 12 corn tortillas
• 1 cup shredded Jack cheese
• Fresh cilantro for garnish (optional)