Heat Extra Melt Monterey Jack Cheese Sauce in medium saucepan over medium-low heat, stirring occasionally. Hold hot until service.
Heat oil in large nonstick skillet over medium-high heat. Add onions and bell peppers. Sauté until vegetables have softened and begin to lightly brown. Stir in chicken, pepper and salt.
Add 3 cups salsa verde to skillet. Cook until salsa has begun to reduce and coats chicken and vegetables. Hold hot until service.
To build burrito, top 1 tortilla with 6 ounces chicken mixture, 1 ounce Shredded Monterey Jack with Jalapeño Peppers and 1 ounce cheese sauce. Wrap tortilla around filling to form burrito.
Top each burrito with 1 ounce cheese sauce and 2 tablespoons salsa verde. Garnish with cilantro and green onions.
If serving for take-out, assemble burrito in heat-safe to-go container.
Serve with Spanish rice and a black bean-corn salad.