Preheat oven to 375 degrees F (190 degrees C).

Make the salsa: In a blender or food processor puree tomatillos, garlic,
onions, cilantro, water, jalapeno pepper and salt. In a saucepan, bring the
salsa to a simmer. Simmer for 5 minutes. Transfer the salsa into a bowl and
set the bowl aside.

Make the filling: Put the chopped tomatoes into a sieve, and let them drain
for 10 minutes or more.

In a large skillet, heat the oil over medium heat. Add the bell peppers, and
saute them until they are soft, about 5 to 10 minutes. Add the eggs, and
turn the heat to low. Stirring occasionally with a wooden spoon, let the
eggs cook until they begin to set. Take the skillet off the heat and
sprinkle in the salt, pepper, 1 cup Monterey Jack cheese and the drained
tomatoes; stir gently.

Lay a flour tortilla on a work surface. Spread about 2/3 cup of the egg
filling down the middle of the tortilla. Drop 1 tablespoon of the sour cream
on top of the eggs. Fold in the sides of the tortilla to partly cover the
egg mixture, then roll the tortilla, folding in the outer edges as you roll,
to enclose the egg mixture completely. Continue this process with the
remaining filling and the tortillas.

Place the filled tortillas close together in a 10x16 inch casserole dish. At
this point you can cover the dish and chill it for up to 24 hours.