Preheat your oven to 375º. Grease a 9 x 13 pan with non-stick cooking spray and set aside.
In a large frying pan, cook onions in butter over medium heat, stirring frequently, till onions are slightly browned and tender. Add garlic and cook to soften.
Remove from heat and add chicken, red bell peppers, and cream cheese. Carefully stir till cream cheese is incorporated. Check for seasoning and add salt if needed.
Pour a thin layer of enchilada sauce onto the bottom of the prepared baking pan.
Spoon about ⅓ cup of filling down the center of each tortilla. Add a tablespoon of grated cheese to each enchilada if desired (optional) and roll.
Set enchiladas, seam-side down in the pan. Continue until the pan is full.
Cover with remaining sauce and top with grated cheese. Sprinkle with some minced red peppers to garnish if desired.
Bake uncovered for 20 minutes.
