Chicken Enchiladas - cooking recipe

Ingredients

2 c. chopped cooked chicken or turkey
1 c. chopped green bell pepper
1 pkg. (8 oz.) Philadelphia cream cheese, cubed
1 jar (8 oz.) salsa, divided
8 (6-inch) tortillas
3/4 lb. (12 oz.) Velveeta pasteurized process cheese spread, 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.