Preheat oven to 375 degrees. Coat a 13x9 in baking dish with cooking spray. In a large non-stick pan, heat oil over medium-high heat. Add peppers, onion, cumin and chile pepper; cook, stiring until softened. Stir in shredded chicken, 3/4 cup of enchilada sauce (bottled,not stated above) and 1 cup cheese. Remove from heat; cool slightly. Heat tortillas according to package directions. Spoon 1/2 cup chicken mixture down center of each tortilla. Roll up toritllas around filing. Place in baking dish. Top with remaining sauce (bottled) and cheese. Bake until bubbly, around 20 min.