Chop and sauté the onion and bell pepper in the vegetable oil.
Combine soup, chicken broth, and sour cream. Set aside ½ of this mixture for the sauce if you like to add sauce on top; if not keep all of it together for filling.
To the remaining mixture add chicken, sautéed onion and pepper, chilies, Rotel, and spices to taste. Add half of the cheese.
Place ½ cup of chicken mixture onto each tortilla, roll up, and place the tortillas seam side down in a 9x12 pan.
If you reserved half the sauce, pour it over enchiladas now.
Sprinkle remaining cheese over enchiladas.
Cook at 350°F for about 25 minutes or until bubbly.
You can make these enchiladas two ways: smothered in white creamy sauce reserved from the filling or use all of the filling mixture inside the enchiladas with no sauce on top.Although this recipe instructs you to sauté the peppers and onions, if you are using the Secrets of a Busy Cook, you will have prepared onions, peppers, and chicken in your freezer to use in this recipe. The principle of preparing frequently used ingredients in bulk saves lots of time in the evening, but doesn't add much time on the front end. When you are cooking onions for a meal, cook up a whole bag instead of just one, then freeze the rest. If you do this often with common ingredients, your time in the kitchen will be much more efficient.