Preheat an oven to 200 degrees C. Grease a 20x30cm baking dish. Combine the chicken, sour cream, salt and pepper in a bowl; set aside.
Heat the oil in a frypan over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each.
Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.
Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green peppers over all and top with the grated cheese.