2 med. red bell peppers
1 (3 oz.) pkg. cream cheese, softened
3/4 c. picante sauce
1/2 tsp. salt
3 c. shredded or chopped cooked chicken
1/2 c. sliced green onion
8 (7-8 inch) flour tortillas
1 c. (4 oz.) shredded Monterey Jack cheese
Shredded lettuce (optional)
Sliced ripe olives (optional)
Dairy sour cream (optional)

Chop one pepper; set aside. Coarsely chop remaining pepper and place in blender container. Blend until smooth, scraping down sides occasionally. Gradually whisk pureed pepper into cream cheese with picante sauce and salt.

Combine chicken, chopped pepper, onions and 1/2 cup of picante sauce mixture. Spoon a generous 1/3 cup chicken mixture down center of each tortilla; roll and place seam side down in lightly greased 7x11x2 inch baking dish. Spoon remaining sauce evenly over enchiladas. Cover dish with wax paper.

Cook at high about 10 minutes or until hot in microwave, rotate dish 1/4 turn after 3 minutes of cooking. Sprinkle with cheese, cover dish with wax paper; let stand 5 minutes. Garnish as desired.

For conventional directions, cover with foil and bake at 350 degrees for 15 minutes or until hot. Yield: 4 servings.