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Preheat the oven to 350°F. In a Dutch oven, heat the butter over medium-high heat. Add the onion and pepper; cook and stir until they're tender. Stir in the flour until it's blended in, then gradually stir in the broth. Bring the mixture to a boil, then cook and stir it for two minutes. Reduce the heat, then stir in the tomatoes, seasonings and, if desired, jalapeno pepper. Cook for five minutes. Add the chili and cream cheese, stirring until the cream cheese is melted. Stir in the cooked chicken.
Spoon about ½ cup of the filling across the center of each tortilla; sprinkle each with ¼ cup of Colby-Monterey Jack cheese. Fold the bottom and sides over the filling and roll up each burrito. Place them in two greased 13x9-inch baking dishes.
Bake the dish, covered, for 35 to 40 minutes or until the burritos are heated through. If desired, serve them with salsa.