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