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Preheat oven to 350 degrees F.
In a skillet heat your oil and add your onion and peppers. Cook them on medium high heat until they are tender.
In a medium bowl, combine soup and enchilada sauce.
Spread 1/2 cup of soup mixture in the bottom of a 9x13-inch baking dish.
In a large bowl, combine 1 cup of remaining soup mixture, chicken, onions, peppers and 1 cup of cheese.
Place 1/4 cup chicken mixture in each tortilla, roll up and place seam side down in prepared baking dish.
Pour remaining soup mixture over enchiladas and sprinkle with remaining cheese.
Bake for 30 minutes or until cheese is completely melted.