Creamy Chicken Enchiladas - cooking recipe

Ingredients

2 c. chopped, cooked chicken or turkey
1 c. chopped green pepper
1 (8 oz.) jar Pace picante sauce, divided
1 (8 oz.) pkg. Philadelphia Brand 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 saucepan over low heat until smooth.
Spoon 1/3 cup chicken mixture into each tortilla.
Roll up.
Place, seam side down, in lightly greased 12 x 8-inch baking dish.
Stir cheese spread and milk in saucepan over low heat until smooth.
Pour sauce over tortillas; cover with foil.
Bake at 350\u00b0 for 20 minutes or until thoroughly heated.
Pour remaining picante sauce over tortillas.
Makes 4 to 6 servings.