Chicken Enchiladas

• 2 cups chopped cooked chicken or turkey
• 1 green pepper, chopped
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1/2 cup TACO BELL Thick & Chunky Salsa, divided
• 8 flour tortillas (6 inch)
• 1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
• 1 Tbsp. milk

1. Heat oven to 350F.
2. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.
3. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up.
4. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside.
5. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently.
6. Pour over enchiladas; cover with foil.
7. Bake 20 min.
8. or until heated through.
9. Top with remaining salsa.

chicken, green pepper, philadelphia cream cheese, taco, flour tortillas, velveeta, milk

Taken from www.kraftrecipes.com/recipes/chicken-enchiladas-52136.aspx (may not work)