Preheat oven to 375 degrees.
Remove the tops and inside membranes from the 4 bell peppers. Place into glass dish upright.
In a large bowl, combine the chicken through salsa. Stir well. Stir in 1/2 cup of shredded cheese.
Spoon chicken mixture into the bell peppers. Top with remaining 1/2 cup of shredded cheese and 2/3 cup of enchilada sauce.
Cover dish with foil and bake at 375 degrees for 15-20 minutes. Remove foil and bake for additional 5 minutes or until cheese is melted.