Preheat your oven to 375°F. Lightly grease a 9x13 baking dish.
Saute onion, bell pepper in a pan for a few minutes until golden brown.
In a large bowl, combine shredded chicken, 1/2 cup cheese, sour cream, cumin, garlic powder, salt, and pepper. Mix until well blended. Add in the onion and bell pepper mix.
Cook tortillas in olive oil for 20 seconds on each side before assembling.
Spoon the chicken mixture evenly into each tortilla, roll tightly, and place seam-side down in the baking dish.
Once all enchiladas are in the dish, pour enchilada sauce over the top, spreading it out evenly with a spoon.
Sprinkle the remaining cheese generously over the top.
Bake uncovered for 25 minutes, or until the cheese is bubbly and the edges are slightly golden.
Remove from oven and garnish with your favorite toppings like chopped cilantro, or jalapeños. Top with sour cream!
Serve with Spanish rice, pinto beans, and guacamole on the side for the ultimate plate!
