Chicken Enchiladas with Red Chile Sauce from Pink Parsley

I followed her recipe pretty closely, with the exception of a few minor changes. I added diced fresh jalapenos with the onion at the beginning; consequently, I omitted the pickled jalapenos from the filling. I also added a big tomato (diced) in with the tomato sauce and water to cook down. Finally, I did a mixture of white cheddar and Monterrey jack instead of all cheddar (simply because I had some to use up). I was a little worried about the spiciness when I tasted the sauce by itself, but when mixed with the filling and cheese it really mellows out. Seriously, make these ASAP!

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