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1
Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat.
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2
Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side.
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3
Transfer tortilla to paper towels and drain well.
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4
Repeat with remaining tortillas.
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5
Heat remaining 1 tablespoon vegetable oil in heavy large skillet.
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6
Add onion, pepper, oregano and basil and sautee until onion and pepper are tender, about 5 minutes.
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7
Season to taste with salt and pepper.
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8
Lightly oil 13x9x2-inch glass baking dish.
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9
Spoon 1/2 cup enchilada sauce into dish.
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10
Place scant 1/4 cup chicken in center of 1 tortilla.
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11
Sprinkle with 1 generous tablespoon onion mixture.
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12
Set aside 1/2 cup cheese for topping.
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13
Spoon 2 generous tablespoons cheese atop chicken.
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14
Roll up tortilla and place seam side down in prepared dish.
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15
Repeat with remaining tortillas, chicken, onion mixture and cheese.
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16
Pour remaining sauce over enchiladas.
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17
Sprinkle with reserved 1/2 cup cheese.
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18
Cover with foil.
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19
(Can be made 1 day ahead.
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20
Chill.)
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21
Preheat oven to 350F.
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22
Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes.
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23
Serve hot with sour cream.
