Chicken Enchiladas

Preheat oven to 350ºF. Meanwhile, in a large coated saucepan, saute your peppers and onions until tender (about 5 minutes). Then add the cumin, cream cheese, 1/2 cup of the shredded cheese, about half of the salsa, mix and add to the shredded chicken.

Fill the center of your tortillas with about 3 big spoonfulls of the mixture and roll them into a nice neat little row. Top with the rest of your salsa and shredded cheese. Cover with foil and bake for about 25–30 minutes. Check to make sure the cheese has melted and the edges have browned a little.