1/3 cup plus 1 tbsp. vegetable oil
12 (6-in.) corn tortillas
1 med. onion, chopped
1 med. green bell pepper, seeded, chopped
1/2 tsp. dried oregano
1/2 tsp. dried basil
3 (10-oz.) cans purchased enchilada sauce (I only used 2 and it was plenty)
3 cups (about) shredded cooked chicken (I used 2 cups and again, it was plenty)
3 cups (12-oz.) packed grated Monterey Jack cheese (I used about 2 cups)
Heat 1/3 cup 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 tbsp. vegetable oil in large heavy skillet. Add onion, pepper,
oregano and basil and sauté until onion and pepper are tender, about 5 minutes.
Season to taste with salt and pepper.
Lightly oil 13x9x2-in. glass baking dish. Spoon 1/2 cup enchilada sauce into
dish. Place scant 1/4 cup chicken in center of 1 tortilla.
Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for
topping. Spoon 2 generous tablespoons 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 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill.)
Preheat oven to 350ºF. Bake enchiladas, covered, until sauce bubbles and cheese
melts, about 35 minutes. Serve hot with sour cream.