We crave these fresh chicken enchiladas ALL the time. The good factor they may be so clean! If you have the time, you could make your own chicken enchilada sauce. (You better leave us some leftovers too!)
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
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.