When slightly softened pull tops off chili and remove seeds this can be done by filling the pepper with water and then pouring out the seed with the water.
Place seeded chili in pot with strained water and boil on high heat for 15 minutes.
The chilies are ready when you pick up with a fork and they fall back into the water.
Strain and reserve cooking liquid.
Place peppers in blender with 2 cups of the cooking liquid and puree.
Add cumin, garlic powder, salt, and peanut butter and puree a little more.
Return to pot and bring back to simmer and thicken with cornstarch and water slurry. Set aside.
Assemble to enchiladas
Lay out tortilla and place ¼ cup cheese in center, the desired amount of shredded chicken (divide the 2 cups into 10 equal parts, or make some enchiladas with and some without the chicken), and top with 4 slices of tomato and 1 slice of bacon.
Roll bottom up then fold in ends and continue to roll.
Arrange in a 9 x13 baking pan and pour a little sauce over the top of each enchilada making sure you coat the whole top.
Pour in rest of sauce and top with remanding 1 cup cheese.
Cover with foil and bake in 350 degree oven for 25 minutes.