Sprinkle a little salt and pepper on the chicken breast. Saute in a pan (or cook with microwave) and dice to 1 cm. Preheat the oven to 180℃/350℉.
Heat chicken, salsa sauce, bell pepper and cream cheese in a pan over the medium heat until the cheese melt. Don't burn.
Lay a tortilla on a chopping board. Put 1/4 of the filling made at Step 2 on the tortilla and roll it up. Place the roll on a heat resistant dish as putting the sealed side down. Continue until all tortillas are filled and rolled.
Sprinkle cheese and put the dish in the oven for 15 - 20 minutes until the cheese melts.
It will look like this after cooking. Garnish with cilantro if you like.
Serve with sour cream, guacamole and Mexican rice if you like.
Story Behind this Recipe
I checked a recipe book owned by my American friend about 5 years ago, and I found an enchilada recipe. I modified it a bit. This is a bit different from authentic Mexican enchiladas, but my family loves it anyway!
Use green or red bell peppers, whichever you like. I recommend to use cheddar cheese, but you can use another easy melting cheese if you like.