Cream Chicken Enchiladas - cooking recipe

Ingredients

2 c. chopped cooked chicken
1 c. chopped green peppers (optional)
1 pkg. (8 oz.) cream cheese
1 jar (8 oz.) salsa, divided
8 (6-inch) flour tortillas
3/4 lb. Velveeta cheese, cut up
1/4 c. milk

Preparation

Stir chicken, green peppers, cream cheese and 1/2 cup salsa into a saucepan on low heat until cream cheese is melted. Spoon 1/3 cup of the chicken mixture onto each tortilla and roll up. Place seam side down, in a greased 12 x 8 baking dish.