Creamy Chicken Enchiladas

1 package boneless skinless chicken
    breasts, boiled and shredded
1 bell pepper, sliced
1 onion, sliced
2 tablespoons butter
8 ounces cream cheese
1 can Ro*Tel tomatoes
1 jar Fritos Queso Dip
2 cups shredded cheddar cheese
1 package large flour tortillas

Boil and shred chicken. Saute chicken, onion, bell pepper and butter. Add Ro*Tel and cream cheese. Simmer until cheese is melted.

Spoon filling over tortilla shells and roll up; place in a greased 13 x 9-inch pan. Pour queso dip over the top, then sprinkle with cheddar cheese. Cover with aluminum foil and bake at 350 degrees F until cheese is melted, about 20 minutes.