Chicken Enchiladas

I made these tonight for dinner for my roommates and I. They turned out great! I made some revisions from the original; changes are included in the recipe listed below.



Adapted from Bon Appetit, October 1994

Ingredients:

1/3 cup plus 1 tablespoon vegetable oil
12 6-inch flour tortillas

1 medium onion, chopped
1 medium red 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
1 1/2 cups packed grated Monterey Jack cheese (about 6 ounces)
1 1/2 cups packed grated sharp cheddar cheese (about 6 ounces)

Sour cream


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 sauté 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 350°F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream.

Note: one reviewer on Epicurious recommended Emeril's Enchilada Sauce. I think I'll try it next time as a better alternative to the canned sauce.

Ingredients:

3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder (or a little less)
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out.