Ingredients

For enchiladas:
* 1 tablespoon vegetable oil
* 12 6-inch corn tortillas
* 1 medium yellow onion, chopped
* 1 medium-size red bell pepper, seeded, chopped
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 4-oz. can diced chili peppers
* 3 cups (about) shredded cooked chicken
* 3 cups packed grated Monterey Jack cheese (about 12 ounces)
* Sour cream
* ¼ cup cilantro, chopped fine

For enchilada sauce:
* 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

Directions

1. Preheat oven to 350°F.
2. Make enchilada sauce:
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. Keep warm.
3. Stack 6 tortillas at a time, wrap each stack in foil, bake in pre-heated oven for 5-6 minutes. Leave oven on.
4. Heat 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.
5. Lightly oil 13×9x2-inch glass baking dish. Briefly dip each enchilada in the sauce just to coat each side. Spoon 1/2 cup enchilada sauce into baking dish. Place 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. Sprinkle a small amount of diced chili peppers on cheese. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture, cheese and diced peppers. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill.)
6. Bake enchiladas, covered, about 35 minutes. Remove from oven. Serve hot with a generous spoonful of sauce poured over the tops, a dash of sour cream, and a sprinkle of chopped cliantro.