Step 1

In a small skillet saute red and green pepper and onion in butter until softened.

Step 2

In a large bowl stir together cilantro, green chilies, sour cream, cream of chicken soup, 1 cup of Mexican cheese, pepperjack cheese, chicken and sautéed peppers and onion.

Step 3

Preheat oven to 325* F.

Step 4

Using a 1/2 cup measuring cup, scoop and spread chicken mixture onto warmed tortillas. Roll tortillas by folding both ends up and then rolling to close. Place seam side down in a greased 9 by 12 baking dish and cover with enchilada sauce.

Step 5

Cover the baking dish with aluminum foil and bake in preheated oven for 20 minutes, uncover and top with remaining cheese, bake for about 5 minutes more or until cheese is melted.