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. (You better save us some leftovers, too!)
extra-virgin olive oil1/2
yellow onion, chopped1
red bell pepper, chopped2
cloves garlic, minced1 tsp.
(10-oz.) can red enchilada sauce1
(8-oz.) can crushed tomatoes3 c.
cooked, shredded chicken2 c.
shredded Monterey Jack, divided2 c.
shredded cheddar, divided1/4 c.
freshly chopped cilantro, plus more for garnish
- 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.