Heat a non-stick pan over medium-high heat and add peppers and onions. Sautee 8 minutes or until cooked through, then add chili powder and cumin and set aside.
In a baking dish, layer several spoonfuls of enchilada sauce and spread across the bottom, reserving the remaining for topping.
Take tortilla and add shredded chicken, onion and pepper mix, and a sprinkle of cheese. Roll tightly, and lay in dish. Repeat for all wraps.
Top rolled tortillas with the remaining enchilada sauce, then sprinkle with any remaining cheese.
Bake for 20 minutes or until warmed through. Broil 1-2 minutes for bubbly cheese. Serve with avocado and cilantro, as desired.