Preheat the oven to 350.  Coat a 13x9 dish with non-stick spray.  In a saucepan, heat the enchilada sauce over medium-low heat.  Spread about 1/2 cup of the sauce on the bottom of the baking dish.  Keep the remaining sauce warm.

In a large nonstick skillet, heat the oil over medium heat.  Add the onion and peppers and saute until softened.  Remove from the heat and stir in the cooked chicken and chili powder.

Stir in the soup, 1/2 cup sour cream, 1 1/4 cups cheese and 1/4 cup cilantro.

Working in batches, place several corn tortillas on a plate and warm for 45 seconds in the microwave.  Place one tortilla in the bottom of the baking dish and brush both sides with some of the warm sauce.  Spoon about 1/4 cup of the chicken mixture down the center of the tortilla and roll up.  Position it seam-side down in the dish.  Repeat with the remaining tortillas, nestling them together.

Pour remaining sauce over the enchiladas and sprinkle with remaining 3/4 cup cheese. Top with remaining 1/4 cup cilantro.

Cook time: 40 minutes

Serve with pico de gallo and sour cream if desired.