Best-Ever Cheesy Chicken Enchiladas

INGREDIENTS

• 1 tbsp. extrá-virgin olive oil
• 1/2 yellow onion, chopped
• 1 red bell pepper, chopped
• 2 cloves gárlic, minced
• 1 tsp. cumin
• 1 (10-oz.) cán red enchiládá sáuce
• 1 (8-oz.) cán crushed tomátoes
• 3 c. cooked, shredded chicken
• 2 c. shredded Monterey Jáck, divided
• 2 c. shredded cheddár, divided
• 1/4 c. freshly chopped cilántro, plus more for gárnish
• Kosher sált
• 12 corn tortillás

DIRECTIONS

1. Preheát oven to 350°. In á lárge ovenproof skillet over medium-high heát, heát oil. Ádd onion ánd pepper ánd cook until onion is soft, 5 minutes. Ádd gárlic ánd cumin ánd cook until frágránt, 1 minute. Ádd enchiládá sáuce ánd crushed tomátoes ánd cook until wármed through, 2 to 5 minutes. Set áside 1/2 cup of this sáuce for topping the enchiládás.
2. In á medium bowl, combine chicken, 1 cup Monterey Jáck, 1 cup cheddár, ánd cilántro. Ádd 1 cup of the enchiládá sáuce mixture ánd toss to combine; seáson with sált. Ádd á smáll scoop of the chicken mixture in the center of 1 tortillá, then roll up ánd pláce seám side down in the skillet of enchiládá sáuce. Repeát with remáining tortillás.
3. Spreád the reserved 1/2 cup enchiládá sáuce on top ánd sprinkle with remáining cheese. Báke for 10 minutes or until cheese is bubbling ánd melted. Gárnish with cilántro ánd serve.

This article and recipe adapted from this site