1Heat 2 Tlb. oil and saute chicken breasts until cooked and then add 1 Tlb. oil and saute bell peppers and onion until lightly cooked, remove to platter and shred chicken breasts.
2Meanwhile, in a pot -cook on medium heat the salsa and the enchilada sause and sugar together and add the salt and pepper and cumin. Then prepare a plate of shreaded cheese-like mexi blend or cheddar or queso or pepper jack- or a blend of all these (I do this as I prefer a mixture- but be careful of the pepper jack- as it tends to be spicy or hot.)
3Use seperate plate and one at time-assemble the enchilada- lay down the flour tortilla and put aprox 1/2 a sliced chicken breast and a few strips of the sauted bell peppers and some of the onions in the same direction as the chicken and add 1 Tlbs of the sause aprox 1 Tlbs of the cheese and roll up and place seam side down in greased baking pan. (I prefer a lasagna or deep dish pan- larger than 9" x 11" as it tends to bubble to overflow in standard 9" x 11 " pan) Add aprox 1/2 cup of the enchilada sause mix to the bottom of the pan before placing the rolled enchilada into the baking pan. Pour remaining sause over top of all enchiladas in baking dish and then cover w/ foil and cook 30 minutes under foil- then 15 minutes uncovered-(I add the remaining cheese to the top at this point so it dosent burn or become too done.) Bake in 350 degree oven for a total of 45 minutes. I love to serve this with Mexi-blend bag rice or Spanish rice or even yellow rice as they add the Mexican flare. I serve with sour cream and avocado slices- and the meal is then -perfect !!