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Name: Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Dried Oregano; 1/3 c Plus 1 tablespoon vegetable; 3 c Shredded cooked chicken;; 1 md Onion chopped; 12 Corn tortillas; (6-inch); 1 Medium-size green bell; 1/2 ts Dried basil; 3 cn Purchased enchilada sauce;; Sour cream; 3 c Packed grated Monterey Jack

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INGREDIENTS

1/2 ts Dried Oregano
1/3 c Plus 1 tablespoon vegetable
3 c Shredded cooked chicken;
1 md Onion ; chopped
12 Corn tortillas; (6-inch)
1 Medium-size green bell
1/2 ts Dried basil
3 cn Purchased enchilada sauce;
Sour cream
3 c Packed grated Monterey Jack

INSTRUCTIONS

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 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 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 350F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream. Serves 6. Bon Appetit October 1994

NOTES

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Chicken Enchiladas

1/2 ts Dried Oregano
1/3 c Plus 1 tablespoon vegetable
3 c Shredded cooked chicken;
1 md Onion chopped
12 Corn tortillas; (6-inch)
1 Medium-size green bell
1/2 ts Dried basil
3 cn Purchased enchilada sauce;
 Sour cream
3 c Packed grated Monterey Jack

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 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 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 350F. Bake enchiladas, covered, until sauce bubbles  and cheese melts, about 35 minutes. Serve hot with sour cream.    Serves 6.    Bon Appetit October 1994

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Nutrition

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Serving Size: 1 Serving (125g)
Recipe Makes: 1 servings

Calories: 72
Calories from Fat: 19 (26%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 4.9mg		2 %
Sodium 14.4mg		0 %
Potassium 210.5mg		6 %
Total Carbohydrate 11.8g		3 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 9.6g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 72

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