Heat oven up to 350. In a medium-sized pan melt the butter, add the sour cream, and saute the chicken and bell pepper on medium heat for 5 minutes.
Once the bell peppers have softened up, add in the cream cheese and stir until all is well mixed together.
Use cooking spray to prepare your baking dish. Take a flour tortilla, add in the chicken and cheese sauce and roll. Place in the dish and use a toothpick to keep close if needed. Continue to roll remaining chicken mixture and tortillas. Top with shredded cheese.
Bake for 10 minutes, or until cheese is melted. Remove toothpicks before serving.
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.