1I re-tried this recipe recently. I had a cold, so when it was disappointing, I decided that was the reason why. That, and I think the roasty chicken that I used didn't have enough flavor. I suggest flattening the chicken to 1/4" thick (butterfly or pound), sprinkle with a Mexican spice mix, such as Wildtree Adobo seasoning, then flash fry the chicken.
2Heat oven to 350*F. Spray 9" x 13" glass baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, roasted peppers, chiles, and sour cream.
3Using a kitchen brush, 'paint' the tortillas with some enchilada sauce. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish. Top enchiladas with any remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
4Bake 45 - 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. If desired, serve with lettuce, tomato, avocado, and additional sour cream.