Best-Ever Cheesy Chicken Enchiladas
INGREDIENTS
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1 tbsp. extra-virgin olive oil
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1/2 yellow onion, chopped
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1 red bell pepper, chopped
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2 cloves garlic, minced
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1 tsp. cumin
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1 (10-oz.) can red enchilada sauce
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1 (8-oz.) can crushed tomatoes
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3 c. cooked, shredded chicken
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2 c. shredded Monterey Jack, divided
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2 c. shredded cheddar, divided
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1/4 c. freshly chopped cilantro, plus more for garnish
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Kosher salt
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12 corn tortillas
INSTRUCTIONS
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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.
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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.
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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.
Source: https://www.delish.com/cooking/recipe-ideas/a49105/cheesy-chicken-enchiladas-recipe/