Creamy Chicken Enchiladas

• 2 cups chicken breasts, Diced & Cooked
• 1 medium green pepper, Diced
• 4 ounces cream cheese, Cubed
• 12 cup salsa, Divided
• 8 flour tortillas
• 4 ounces Velveeta cheese (Sliced) or 8 ounces Mexican blend cheese (Shredded)
• 1 tablespoon milk
• 8 ounces sour cream (optional)

1. PREHEAT oven to 350.
2. MIX chicken, green pepper, cream cheese and 1/4 cup of the salsa in Medium saucepan; simmer until cream cheese is melted, stir occasionally.
3. SPOON 1/3 cup of the chicken mixture down the center of each tortilla; roll up.
4. Place the seam side down in lightly greased baking dish.
5. PLACE Velveeta and milk in small saucepan.
6. Simmer until Velveeta is completely melted stir frequently.
7. Then pour over enchiladas and cover with foil.
8. Note: If you're using shredded cheese just sprinkle over enchiladas and cover with foil.
9. BAKE 20 minutes or until heated through.
10. Once done baking top with remaining salsa (and sour cream).

chicken breasts, green pepper, cream cheese, salsa, flour tortillas, velveeta cheese, milk, sour cream

Taken from www.food.com/recipe/creamy-chicken-enchiladas-158811 (may not work)