Chicken Enchiladas

2 cups chopped cooked chicken
1 cup chopped green bell pepper
8 oz cream cheese, cubed
8 oz salsa, divided
8 (6”) flour tortillas
12 oz Velveeta cheese, cubed
¼ cup milk

Stir chicken, bell pepper, cream cheese, & ½ of the salsa in saucepan on low heat until cream cheese is melted.

Spoon 1/3 cup chicken mixture down center of each tortilla; roll up.

Place, seam-side down, in lightly greased 12x8” baking dish.

Stir Velveeta cheese and milk in saucepan over low heat until smooth. Pour sauce over tortillas; cover with foil.

Bake at 350° for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.