Preheat your oven to 400°.
Meanwhile spray each side of the tortillas with non-stick pan spray. In a large skillet over high heat, add four of the tortillas and cook for 1-2 minutes on each side, just until slightly browned. Repeat with the remaining tortillas. Set aside. In that same skillet add the onion and peppers and saute for 2-3 minutes.
In a large bowl toss together the chicken, onions, peppers, tomato, spices and half the can of enchilada sauce.
Spoon 1/3 cup of the mixture over each tortilla and roll up. Arrange the rolled tortillas in a sprayed 8x10 pan.
Cover the enchiladas with the remaining enchilada sauce and the shredded cheese. Bake at 400° for 10 minutes covered. Remove the cover and bake an additional 5 minutes.
Top with cilantro and serve immediately.