Yield: 6 servings
|⅓ cup||Plus 1 T vegetable oil|
|12||6-inch corn tortillas|
|1 medium||Onion, chopped|
|1 medium||Green bell pepper, seeded, chopped|
|½ teaspoon||Dried oregano|
|½ teaspoon||Dried basil|
|3||10-oz cans purchased enchilada sauce|
|3 cups||(about) shredded cooked chicken|
|3 cups||Packed grated Monterey Jack cheese (about 12 oz)|
Heat ⅓ C vegetable oil in heavy small skillet over medium-high heat.
Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas.
Heat remaining 1 T vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil and saute until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper.
Lightly oil 13x9x2-inch glass baking dish. Spoon ½ C enchilada sauce into dish. Place scant ¼ C chicken in center of 1 tortilla.
Sprinkle with 1 generous T onion mixture. Set aside ½ C cheese for topping. Spoon 2 generous T cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved ½ C cheese. Cover with foil. (Can be made 1 day ahead. Chill.) Preheat oven to 350'F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>