Categories: Mexican

Ingredients

• 2 cups chopped cooked chicken or turkey
• 1 cup chopped green bell pepper
• 1 package (8-oz) Philadelphia cream cheese, cubed
• 1 jar (8-oz) salsa, divided
• 8 (6-inch) flour tortillas
• 3/4 pound (12 oz) Velveeta pasteurized process cheese spread, cut up
• 1/4 cup milk

Directions

1. Stir chicken, bell pepper, cream cheese, and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.

2. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in lightly greased 12×8 inch baking dish.

3. Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.

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

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