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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.
