1/3 c Plus 1 T vegetable oil
12 6-inch corn tortillas
1 md Onion, chopped
1 md Green bell pepper,
-seeded, chopped
1/2 ts Dried oregano
1/2 ts Dried basil
3 10-oz cans purchased
-enchilada sauce
3 c (about) shredded cooked
-chicken
3 c Packed grated Monterey Jack
-cheese (about 12 oz)
Sour cream
Heat 1/3 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 1/2 C enchilada
sauce into dish. Place scant 1/4 C chicken in center of 1 tortilla.
Sprinkle with 1 generous T onion mixture. Set aside 1/2 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 1/2 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>
