Preheat your oven to 350°F (175°C).

In a skillet, add the olive oil and let it warm over medium heat. Toss in the onions and bell peppers and sauté until they’ve softened and taken on a lovely golden hue.

In a mixing bowl, combine the shredded chicken with half of the enchilada sauce and the sautéed vegetables. Stir until it’s all beautifully mixed.

Grab a tortilla, fill it with the chicken mixture, roll it tightly, and place it seam-side down in a baking dish. Repeat with remaining tortillas.

Pour the rest of the enchilada sauce over the rolled tortillas. Top generously with shredded cheese.

Cover the dish with foil and pop it in the oven for 20 minutes.

Remove the foil and allow it to bake for another 10 minutes, or until the cheese bubbles and turns a delightful golden color.

Serve hot, and watch the smiles spread across faces.