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
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.