Cheesy Chicken Enchiladas
Ingredients
- 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
- 8 oz. 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
- Kosher salt
- 12 corn tortillas
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