Recipe Station

Here's everything you need for these rich, spicy chicken enchiladas. They keep well in the refrigerator, so you can make them a day ahead and cook them when you're ready to eat them.

Ingredients To Gather:

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

Directions To Follow:

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.

You'll use this same process for all of the tortillas. Next, heat 1 tbsp. vegetable oil in a skillet, ideally a large, heavy skillet. Add the onion, pepper, oregano and basil and saute until the onion and pepper are tender. This usually takes about 5 minutes. Next, add salt and pepper to taste. Then, take a 13x9x2-inch glass baking dish and coat it lightly with oil. Pour a 1/2 cup of enchilada sauce into the dish. Place 1/4 cup chicken in center of a tortilla and sprinkle 1 tpsp. of the onion mixture on top. Top the chicken with 2 tpsp. cheese. Roll the tortilla up and place it in the dish with the seam side down. Repeat the process for each enchilada. Pour the sauce over the enchiladas and cover with 1/2 cup of cheese. Then, cover with foil and preheat your oven to 350 degrees Fahrenheit. Bake about 35 minutes. You'll know they're done when the sauce is bubbly and the cheese has melted. Yum! These enchiladas sound downright mouthwatering!

We recommend serving them with a generous dollop of sour cream on top, and perhaps paired with Mexican rice, refried beans or chips and salsa or guacamole. That's one zesty meal!

Article Source: Epicurious