Cream Cheese Chicken Enchiladas

• 4 chicken breasts, chopped
• green bell pepper, chopped
• white onion, chopped
• 8 ounces cream cheese
• 1 cup salsa, plus some
• tortillas
• shredded mexican cheese

Saute chicken chunks in olive oil or butter until no longer pink.  Add vegetables and continue cooking until they are tender.  Add 1 cup salsa and cream cheese.  Reduce heat and stir until cheese is melted and combined with salsa.
Fill and roll tortillas.  Place seem side down is a sprayed or lightly greased 13x9 pan.  Top with additional salsa.  Spread the salsa over the enchiladas until a thin, even layer covers all visible tortilla.  Top with shredded cheese and bake at 350 for 20 minutes.