2 Tbsp. vegetable oil
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped fine
1 medium green bell pepper, seeded and chopped
1/2 tsp. dried oregano
salt and pepper (fresh ground is best) to taste
2 cups enchilada sauce
12 - 6\" corn tortillas
3 cups shredded cooked chicken
1 1/2 cups shredded colby monterey jack cheese
1/3 cup finely chopped fresh cilantro

Toppings:
shredded lettuce, red onion sliced into rings, sour cream, grated cheese.

Saute onion, peppers and oregano in vegetable oil for about 5 minutes, or until tender.  Season with salt and pepper.

Grease a 9x13 baking dish and spread 1 cup of the enchilada sauce in the bottom.

If using corn tortillas, heat 1/3 cup vegetable oil in a small skillet and dip tortillas in hot oil for about 10 seconds each to soften.  Set on paper towel to drain and absorb excess oil. 

Fill and roll tortillas:  Put 1/4 cup chicken, 1 Tbsp. onion mixture, 1/2 Tbsp. shredded cheese, and 1 tsp. chopped cilantro into each tortilla, roll up and place seam side down in dish with sauce.  When all tortillas are rolled up and in pan, pour remaining cup of enchilada sauce over top, sprinkle about 3/4 cup cheese on and cover with aluminum foil. 

Bake at 350*F for about 20 minutes or until bubbling hot and cheese is melted.

Serve with shredded lettuce, onion rings, remaining cheese and sour cream.