Lighter Chicken Enchiladas | America's Test Kitchen

Ingredients

• 1 medium onion , chopped fine
• 1/2 teaspoon vegetable oil
• Salt
• 3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons sugar
• 2 cans (8 ounces each) tomato sauce
• 1 cup water
• 1 pound boneless, skinless chicken breasts (about 2 large breasts), trimmed of excess fat
• Ground black pepper
• 8 ounces 50 percent light cheddar cheese , shredded (2 cups)
• 1 can (4 ounces) pickled jalapeños , drained and chopped
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas
• Vegetable cooking spray
• 1 lime , cut into wedges (for serving)