Chicken Enchiladas

Arrange a rack in center of oven; preheat to 350°. In a food processor, pulse bell pepper, onion, and garlic until finely chopped.

In a large skillet over medium-high heat, heat oil. Add onion mixture and cook, stirring occasionally, until softened, 6 to 8 minutes. Add cumin and cook, stirring, until fragrant, about 1 minute more.

Stir in enchilada sauce and tomatoes and cook over medium heat, stirring occasionally, until warmed through, about 2 minutes. Reserve 3/4 cup sauce mixture for topping enchiladas.

In a medium bowl, combine chicken, cilantro, 1 cup cheddar, and 1 cup Monterey Jack. Add 1 cup sauce mixture and toss to combine; season with salt.

Spread remaining sauce mixture in the bottom of a 13" x 9" baking dish.

Spoon about 2/3 cup chicken mixture into the center of a warmed tortilla. Roll up tortillas and arrange seam side down on top of sauce along one short side of baking dish. Repeat with remaining filling and tortillas, placing each filled tortilla next to the last to form a row that stretches the length of the dish.

Spread reserved 3/4 cup sauce mixture on top of tortillas. Sprinkle with remaining 1 cup cheddar and 1 cup Monterey Jack.

Bake enchiladas until cheese is bubbling and melted, 15 to 20 minutes.

Top with sour cream and cilantro. Serve with lime wedges alongside.