Creamy Chicken Enchiladas - cooking recipe

Ingredients

2 cups cooked chicken
1/2 cup green pepper, chopped
1 (8 ounce) package cream cheese
1 (8 ounce) jar salsa (divided)
48 ounces flour tortillas
3/4 lb Velveeta cheese
1/4 cup milk

Preparation

In a saucepan, cook chicken, pepper, cream cheese and salsa until blended and cream cheese is melted.
Spoon 1/3 cup of chicken mixture down the center of each tortilla. Roll and place seam side down in a lightly greased baking dish.
Melt velveeta and milk together in saucepan until smooth. Pour over tortillas and cover with foil.
Bake at 350 degrees for 20 minutes.
Pour remaining salsa over the top. Let set for 5 minutes before serving.