Heat oil in your large skillet. Fry the chicken strips until golden. Remove them and set them aside.

Add onions and peppers to the same pan. Cook them until they are soft. This should take about five minutes.

Stir the cooked chicken back into the pan. Add half of your enchilada sauce. Mix in a spoonful of sour cream.

Lay a tortilla on a flat surface. Spoon the chicken mixture down the center. Sprinkle a little cheese on top now.

Roll the tortilla up very tightly. Place it seam-side down in the dish. Repeat this for all your tortillas.

Pour the remaining sauce over the rolls. Spread it out with a spoon. Cover everything with the rest of the cheese.

Bake in the oven for twenty minutes. The cheese should be brown and bubbly. Serve it while it is steaming hot.