Cheesy Chicken Enchiladas

• 2 cups Chopped Cooked Chicken (I Use Tyson's Fajita Chicken Strips)
• 1 cup Chopped Green Bell Pepper (optional)
• 8 ounces, weight Cream Cheese
• 1 jar (8 Oz. Jar) Salsa
• 8 whole Flour Tortillas
• 3/4 pounds Velveeta Cheese, Cut Up
• 1/4 cups Milk

1. Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in a saucepan on low heat until cream cheese is melted.
2. Spoon 1/3 cup chicken mixture down the center of a tortilla and roll up.
3. Place seam side down in a lightly greased baking dish.
4. Stir Velveeta and milk in a separate saucepan on low until smooth.
5. Pour over each tortilla and cover with foil.
6. Bake at 350 degrees for 20 minutes or until thoroughly heated.
7. Pour remaining salsa over the tortillas.

chicken, green bell pepper, weight cream cheese, salsa, flour tortillas, velveeta cheese, milk

Taken from tastykitchen.com/recipes/main-courses/cheesy-chicken-enchiladas-2/ (may not work)