Best-Ever Cheesy Chicken Enchiladas

Best-Ever Cheesy Chicken Enchiladas
We crave these easy enchiladas ALL the time. Good thing they're so easy! If you've got the time, you can make your own enchilada sauce.
Cuisine: American
Recipe type: Appetizer
  • 1 tbsp. extra-virgin olive oil
  • ½ lb. 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
  • Kosher salt
  • ¼ c. freshly chopped cilantro, plus more for garnish
  • 10 12 corn tortillas
  1. Preheat oven to 350°. In a large skillet over medium-high heat, heat oil. Add onion and peppers and cook until onions are soft, 5 minutes. Add garlic and cumin and cook until fragrant, 1 minute. Add enchilada sauce and crushed tomatoes and cook until warmed through, 5 minutes. Set ½ cup of this mixture aside 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, and season with salt. Add a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place in skillet or baking dish seam side down. Repeat with remaining tortillas.
  3. Spread the set aside ½ 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.





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