Best-ever Cheesy Chicken Enchiladas

February 24th, 2020 17:46:15 PMRecipesAdmin

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.

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