Chicken Enchiladas

Ingredients

  • ½ teaspoon dried basil
  • 19 teaspoons vegetable oil
  • 3 10-ounce cans purchased enchilada sauce
  • 3 cups grated Monterey Jack cheese
  • 12 6-inch corn tortillas
  • 1 medium onion
  • 1 medium-size green bell pepper
  • + 3 more ingredients
    • ½ teaspoon dried oregano
    • Sour cream
    • 3 cups shredded cooked chicken

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 ...

View full recipe at Epicurious

Comments

Variations on Chicken Enchiladas

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