Cheesy Chicken Enchiladas
Ingredients
- extra-virgin olive oil
- 1 lb. boneless chicken breast, cut into 2" pieces
- kosher salt
- Freshly ground black pepper
- 10 oz. canned red enchilada sauce
- 8 oz. crushed tomatoes
- 1 tsp. cumin
- 2 c. Shredded Monterey Jack
- 2 c. shredded Cheddar
- 1/4 c. fresh chopped cilantro, plus more for garnish
- 8 corn tortillas
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