Chicken Enchiladas - Ryan's Favourite (Suzanne)

2 boneless skinless chicken breasts
1 (8 oz) block light cream cheese
orange bell pepper- diced
onion - diced
1 can black beans - drained and rinsed
1 cup corn
1 can green chiles
1 cup salsa
grated cheddar
Flour tortillas

Preheat oven to 350 F
Place cream cheese in large bowl.
Cook chicken breasts and cut into very small pieces.  Lightly saute onion and pepper.
Pour warm chicken, onion and pepper into cream cheese.  Stir to soften cream cheese, add beans, corn, chiles and salsa. Stir to combine.  Spread a small amount of cheese on tortilla and add 1 tbsp of chicken mixture down the center roll and place seam side down in baking dish.  Repeat until mixture is done or you run out of tortillas!  Sprinkle tops with a little bit of cheese and salsa and bake covered for 25-30 minutes.