Chicken Enchiladas

1 pkg boneless, skinless chicken breasts (about 1.5 lbs or 4 breasts)
8 oz brick cream cheese
8 oz jar of salsa (I like Pace Picante sauce)
green pepper, diced (I only use about half a pepper)
tortillas
cheese

Season chicken with garlic salt, salt and pepper to taste. In frying pan, saute chicken in a nice big glob of butter. Cover frying chicken to cook through faster. Heat oven to 350. Shred cooked chicken and toss in sauce pan with cream cheese, salsa, and green pepper. Heat over medium just until the cream cheese is melted. Add a little extra salsa for an extra kick and more flavor. Spoon onto torillas. Cover tortillas with shredded cheese and bake for 20-30 minutes until cheese is completely melted. Devour the deliciousness. Makes about 7-8 large enchiladas.