Preheat oven to 375° F. Spray a 9 x 13 pan with non stick spray.
Heat a large skillet over medium heat. Add 1 tablespoon oil and sautee onions and peppers for about 4 minutes. Add garlic and continue cooking for another 3-4 minutes, until all veggies are tender. Turn off heat and let cool slightly.
In a large mixing bowl, combine sauteed veggies, shredded chicken, all but 3 tablespoons of enchilada sauce, and green chiles. Fold in 1 cup cheese.
Fill each tortilla with a "strip" of filling down the center. Roll up tortilla and place seem side down in pan. Continue until you've used up all the filling and tortillas.
Brush remaining 3 tablespoons of enchilada sauce on top of the prepared tortillas in the pan. Sprinkle with remaining ½ cup of cheese.
Bake uncovered for 20 minutes, or until enchiladas are heated through and golden. Serve with light sour cream, diced avocado, and/or salsa.