2 C. Chicken, chopped
1 C. Bell Pepper, chopped
8 oz. Cream Cheese, cubed
8 oz. Salsa, divided
8 Tortillas
12 oz. Velveeta, cut up
1/4 C. Milk

2 C. Chicken, chopped 1 C. Bell Pepper, chopped 8 oz. Cream Cheese, cubed 8 oz. Salsa, divided 8 Tortillas 12 oz. Velveeta, cut up 1/4 C. Milk

Stir chicken, pepper, cream cheese and salsa in pan until melted.

Spoon mixture into tortillas, wrap and place in baking dish.

Heat cheese and milk until smooth and pour over enchiladas and cover with foil.

Bake at 350 degrees for 20 minutes.