Creamy Chicken Enchiladas - cooking recipe

Ingredients

2 c. chopped, cooked chicken, turkey or beef
1 c. chopped green pepper (optional)
1 (8 oz.) jar Pace picante sauce
1 (8 oz.) pkg. Philadelphia cream cheese, cubed
8 flour tortillas (6-inch)
3/4 lb. Velveeta process cheese spread, cubed
1/4 c. milk

Preparation

Stir chicken, green pepper, 1/2 cup picante sauce and cream cheese in a saucepan, over low heat, until smooth.
Spoon 1/3 cup of chicken mixture into each tortilla; roll up.
Place, seam side down, in lightly greased 12 x 8-inch baking dish.