Pre heat oven to 350

In a large stock pot, bring a quart of water to a boil over high heat. Add chicken and simmer for 15 minutes or until it reaches an internal temperature of 165°F.

While chicken is cooking, dice peppers.

Add a thin layer of enchilada sauce to a 9 x 13 inch casserole dish, just enough to coat the bottom of the pan.

When chicken is done, remove from pot and shred. (The easiest way to shred is with stand mixer on low using the paddle attachment.)

Add cheeses and peppers to the chicken and combine. (Reserve 2 ounces of the shredded cheese for topping the enchiladas.)

Add spices and stir to distribute evenly.

Wrap tortillas in a slightly damp paper towel and microwave for 20 - 30 seconds. This softens the tortillas and prevents them from breaking during preparation.

Scoop about a half cup of the chicken mixture and add to one of the tortillas making an even line down the center of the tortilla. Roll and place in the pan.

Repeat until chicken mixture is evenly distributed among each of the tortillas. Eight of the enchiladas should fit down the length of the pan and the remaining 2 will have to be turned lengthwise along one side of the pan.

Use a spoon to pour the enchilada sauce evenly over each enchilada and sprinkle the rest of the cheese over the top.

Place pan in pre heated oven and bake for 12 - 15 minutes. Serve hot will chips and salsa!