Prepare the Chicken (if not using leftover chicken):

1. Season raw chicken breasts with ½ tbsp taco seasoning. Cook in a skillet over medium heat until fully cooked, about 7-10 minutes. Shred or chop the cooked chicken.

Cook the Vegetables:

1. In a skillet over medium heat, add 1-2 tbsp of oil. Sauté the red and green bell peppers and onion until soft, about 5-7 minutes. Add the salsa and cook for another minute.

Combine the Filling:

1. In a large bowl, mix the shredded chicken with the sautéed vegetables. Add 1 cup of the shredded cheese to the filling and stir until combined.

Prepare the Baking Dish:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, mix the sour cream with half of the enchilada sauce. Spread this mixture across the bottom of a 9×13-inch baking dish.

Assemble the Enchiladas:

1. Spoon the chicken and vegetable filling onto each tortilla, roll them up, and place them seam-side down in the baking dish.

Top with Remaining Sauce and Cheese:

1. Pour the remaining half of the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese over the top, or use more cheese if you like a cheesier finish.

Bake:

1. Bake at 325°F (165°C) for 25-30 minutes, or until the cheese is melted and bubbly.

Garnish and Serve:

1. Once out of the oven, sprinkle with the seeded and chopped tomato and fresh cilantro. Squeeze lime juice over the top for a burst of freshness.
2. Serve warm with Mexican rice on the side.