In a large skillet, saute onion and green pepper in butter until tender. Stir in flour until blended. Gradually stir in broth.
Bring to a boil, cook and stir for 2 minutes. Reduce heat and add the tomatoes, jalapeno pepper, and seasoning. Cook for 5 minutes or until heated through. Stir in cream cheese and shredded cheese until melted. Stir in Chicken
Spoon 1/2 cup down the center of each tortilla. Fold ends and sides over filling place into greased 13 inch by 9 inch baking dish and bake at 350F for 30 minutes.
Option: If desired, instead of baking, freeze enchiladas in air tight freezer bags. And bake from frozen for 35 minutes as as above.
