Cheesy Enchilada

  • 12 Corn El Cielo tortillas
  • 1 tbsp. extra-virgin olive oil
  • 1/2 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tsp. cumin
  • 1 can red enchilada sauce
  • 1 can crushed tomatoes
  • 3 c. cooked, shredded chicken
  • 2 c. shredded Monterey Jack, divided
  • 2 c. shredded cheddar, divided
  • 1/4 freshly chopped cilantro, plus more for garnish
  • Kosher salt

Instructions

  • 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.