2 c. chopped cooked chicken or turkey
1 c. chopped green pepper
1 (8 oz.) jar picante sauce, divided
1 (8 oz.) Philadelphia Brand cream cheese, cubed
8 (6 oz.) flour tortillas
3/4 lb. Velveeta, cubed
1/4 c. milk

Stir chicken, green pepper, 1/2 cup picante sauce and cream cheese in saucepan over low heat until smooth. Spoon 1/3 chicken mixture onto each tortilla. Roll up. Place seam side down in lightly greased 12 x 8 inch baking dish. Stir cheese spread and milk in saucepan over low heat until smooth. Pour sauce over tortillas, cover with foil.

Bake at 350 degrees for 20 minutes. Pour remaining picante sauce over tortillas. Makes 4-6 servings.