Chicken Enchiladas

 A submission from Krystal!

Chicken Enchiladas

2 cups chopped cooked chicken or turkey

1 cup chopped green bell pepper

1 pkg (8 oz) cream cheese, cubed

1 jar (8 oz) salsa (or enchilada sauce), divided

8 (6 in) flour tortillas

3/4 lb (12 oz) Velveeta, cut up

1/4 cup milk

Stir chicken, bell pepper, cream cheese and ½ cup 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 and milk in saucepan on low heat until smooth.  Pour sauce over tortillas; cover with foil.  Bake at 350 degrees for 20 minutes or until thoroughly heated.  Pour remaining salsa over tortillas.