Chicken enchilada mummies

Chicken second courses

2 teaspoon Vegetable oil 6 Boneless, skinless chicken breast halves 1 medium Onion 1 teaspoon Ground cumin 1 teaspoon Garlic salt 1/2 teaspoon Dried oregano 1 1/2 cups Sour cream 3/4 cup Chopped roasted red bell peppers 1 can (4.5 oz) Chopped green chiles 3 cups Finely shredded Mexican cheese blend 12 Flour tortillas 2 cans (10 oz each) Red chile enchilada sauce