Chicken Enchiladas - cooking recipe

Ingredients

2 c. chopped cooked chicken or turkey
1 c. chopped green bell peppers
1 pkg. (8 oz.) cream cheese, cubed
1 (8 oz.) jar salsa, divided
8 (6 inch) flour tortillas
3/4 lb. (12 oz.) velveeta, cut up
1/4 c. milk

Preparation

Stir chicken, bell pepper, cream cheese and 1/2 c. salsa in saucepan on low heat until cream cheese is melted. Spoon 1/3 c. chicken mixture down center of each tortilla and roll up. Place seam side down, in lightly greased 12X8 inch baking dish. Stir velveeta and milk in saucepan on low heat until smooth. Pour sauce over tortillas. Cover with foil. Bake at 350 degree for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas serve hot.