In a 1-1/2 qt microwave safe shallow baking dish, microwave butter, green onions and bell peppers, uncovered on high (full power) for 2 minutes. Stir in water and packaged rice; continue to microwave for 10 more minutes. Stir in beans, 1 cup of cheese, tomatoes and chicken. Spread approximately 1 cup filling on each tortilla and roll up.

 

Spray a 9"x 13" microwave safe baking dish with cooking spray and arrange enchiladas seam side down. Top with salsa and remaining cheese. Cover with plastic wrap and microwave on high for 8 minutes, turning dish every 2 minutes. Let stand 5 minutes before removing plastic.  Rolled enchiladas may be covered with plastic wrap and refrigerated for up to 6 hours. Top with salsa and cheese just before heating.