Chicken Enchiladas

Season the 1 ½ lb chicken breasts all over with 1 tsp kosher salt and ½ tsp black pepper.

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken and sear 5–6 minutes per side until cooked through (internal temp 165°F). Transfer to a plate and let rest 5 minutes, then shred with two forks.

Return the skillet to medium heat and add the remaining 1 tbsp vegetable oil. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened.

Add the 4 cloves minced garlic, 2 tbsp chili powder, 1 tsp cumin, and 1 tsp dried oregano. Stir constantly for 1 minute until fragrant.

Push the aromatics to one side and add the 2 tbsp tomato paste. Cook the paste undisturbed for 1 minute to deepen its color, then stir everything together.

Pour in the 2 cups chicken broth and the 14 oz can of crushed tomatoes. Stir to combine, scraping up any browned bits from the bottom of the pan.

Simmer the sauce over medium heat for 10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt. Remove from heat.

Preheat the oven to 375°F. Spread ½ cup of the red chile sauce across the bottom of a 9×13-inch baking dish.

Warm the 12 corn tortillas in a dry skillet over medium heat, 20–30 seconds per side, until pliable. Keep them covered with a clean towel as you work.

Working one at a time, dip each tortilla briefly in the sauce to coat, lay it flat, add a heaping 2 tbsp of shredded chicken and a pinch of the shredded Monterey Jack cheese, then roll tightly and place seam-side down in the baking dish.

Pour the remaining sauce evenly over the rolled enchiladas, then scatter the remaining Monterey Jack cheese across the top.

Bake uncovered at 375°F for 20–25 minutes until the cheese is melted and bubbling at the edges.

Let the enchiladas rest 5 minutes before serving. Top with fresh cilantro and a dollop of sour cream.