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Categories:
vegetable oil corn tortillas onion green bell pepper oregano basil enchilada sauce chicken cheese sour cream
Viewed: 9 - Published at: 9 years agoIngredients
- 1/3 cup plus 1 tablespoon vegetable oil
- 12 6-inch corn tortillas
- 1 medium onion, chopped
- 1 medium-size green bell pepper, seeded, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 3 10-ounce cans purchased enchilada sauce
- 3 cups (about) shredded cooked chicken
- 3 cups packed grated Monterey Jack cheese (about 12 ounces)
- Sour cream
Method
- 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 tablespoon vegetable oil in heavy large skillet.
- Add onion, pepper, oregano and basil and sautee 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 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 350F.
- Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes.
- Serve hot with sour cream.
