In a large skillet add oil over medium high heat and sauté the onion, red pepper, jalapeno, salt and pepper until the onion is lightly browned. Add garlic, oregano, cumin, chili powder and cook 1 minute. Add the cream cheese and mix until combined. Add cheddar cheese and chicken and mix well. Remove from heat.

To make the enchilada sauce, add tomatoes, onion, garlic, and jalapeno pepper to a blender or food processor and blend until thoroughly pureed. In a medium saucepan, add oil and heat over medium high heat. Add puree and salt and pepper, and cook until it comes to a boil. Cook another 15 minutes and taste for seasoning. Can be made a day ahead and refrigerated or frozen for future use.

In a dry skillet over medium high heat warm each side of the tortillas and set aside.

On a large cutting board, place tortillas and divide the chicken mixture between the tortillas and wrap.

Preheat oven to 350.

In a 10x8 in casserole dish, spray with oil. Spread a layer of enchilada sauce over bottom of casserole dish. Place tortillas seam side down and pour enchilada sauce over the top of the tortillas. Sprinkle with cheddar cheese and bake for 35-40 minutes or until the top is lightly brown and bubbling.

Garnish with sour cream and fresh cilantro and serve.