Chicken Enchiladas
Source of Recipe
net
List of Ingredients
Chicken Enchiladas
1/3 cup vegetable oil (plus 1 tablespoon)
12 6-inch corn tortillas
1 medium onion, chopped
1 medium-size red bell pepper, seeded, veined and chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 10-ounce cans enchilada sauce
3 cups stewed chicken, shredded
2 cups Monterey Jack cheese, grated
1/2 cup sour cream
Heat vegetable oil in heavy 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 until all tortillas are done.
Heat an additional tablespoon vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil and saut� until onion and pepper are tender and translucent, about 5 minutes. Season to taste with salt and pepper. Add shredded chicken to onion mixture and combine to make filling.
Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place 1/4 cup filing in center of 1 tortilla. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas. Pour remaining sauce over enchiladas. Sprinkle with grated cheese. Cover with foil. (Can be made 1 day ahead if chilled)
Preheat oven to 350�F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream
Recipe
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