Best-Ever Cheesy Chicken Enchiladas

Best-Ever Cheesy Chicken Enchiladas


1 tbsp. extra-virgin olive oil
1/2 yellow onion, chopped
1 red bell pepper, chopped

2 cloves garlic, minced
1 tsp. cumin
1 (10-oz.) can red enchilada sauce

1 (8-oz.) can crushed tomatoes
3 c. cooked, shredded chicken
2 c. shredded Monterey Jack, divided

2 c. shredded cheddar, divided
1/4 c. freshly chopped cilantro, plus more for garnish
Kosher salt
12 corn tortillas

Preheat oven to 350°. In a large ovenproof skillet over medium-high heat, heat oil. Add onion and pepper and cook until onion is soft, 5 minutes. Add garlic and cumin and cook until fragrant, 1 minute. Add enchilada sauce and crushed tomatoes and cook until warmed through, 2 to 5 minutes. Set aside 1/2 cup of this sauce for topping the enchiladas.

In a medium bowl, combine chicken, 1 cup Monterey Jack, 1 cup cheddar, and cilantro. Add 1 cup of the enchilada sauce mixture and toss to combine; season with salt. Add a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place seam side down in the skillet of enchilada sauce. Repeat with remaining tortillas. 

Spread the reserved 1/2 cup enchilada sauce on top and sprinkle with remaining cheese. Bake for 10 minutes or until cheese is bubbling and melted. Garnish with cilantro and serve.