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Yet Another Chicken Enchiladas

Ingredients: 3 Cup(s) cooked and shredded chicken 3 10 oz cans of enchilada sauce 1/2 Teaspoon(s) dried basil 1/2 Teaspoon(s) dried oregano 1 Cup(s) chopped medium green pepper 1 Cup(s) chopped medium onion 12 6 inch corn tortilla 1/12 Quart(s) vegetable oil 1 48/85 Pound(s) monterey jack cheese 1 Ounce(s) sour cream Directions: 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 per 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 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 cup enchilada sauce into dish. Place 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. Preheat oven to 350°F. Bake enchiladas, covered, until sauce bubb les and cheese melts. About 35 minutes. Serve hot with sour cream.
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