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Adrienne Banner's Chicken Enchiladas

Ingredients: 1/3 Cup(s) plus 1 t vegetable oil 12 6-inch corn tortillas -1 Cup(s) medium onion, chopped -1 medium green bell pepper, seeded, chopped 1/2 Teaspoon(s) dried oregano 1/2 Teaspoon(s) dried basil 3 10-oz cans purchased enchilada sauce 3 Cup(s) (about) shredded cooked chicken 3 Cup(s) packed grated monterey jack cheese (about 12 oz) Directions: 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 anddrain 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 aretender, about 5 minutes. Season to taste with salt and pepper.Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 C enchiladasauce 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 fortopping. Spoon 2 generous T cheese atop chicken. Roll up tortilla andplace seam side down in prepared dish. Repeat with remainingtortillas, chicken, onion mixture and cheese. Pour remaining sauceover enchiladas. Sprinkle with reserved 1/2 C cheese. Cover withfoil. (Can be made 1 day ahead. Chill.)Preheat oven to 350'F. Bake enchiladas, covered, until sauce bubblesand cheese melts, about 35 minutes. Serve hot with sour cream.Bon Appetit/October/94
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