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



  1. 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.

  2. 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. 

  3. 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.