Bev'S Chicken Enchiladas - cooking recipe

Ingredients

2 lb. chicken breast, cut in small pieces
8 oz. cream cheese
8 oz. Pace picante sauce (mild)
1 bell pepper, chopped
flour tortillas
1 lb. Monterey Jack cheese
15 oz. Las Palmas enchilada sauce

Preparation

Brown chicken.
Add diced pepper, cream cheese and Pace picante to skillet.
Heat until smooth.
Fill flour tortillas with mix. Roll up and place in baking pan.
Cover with enchilada sauce and shredded Monterey Jack cheese.
Bake at 350\u00b0 for 30 minutes.