2 c. chopped cooked chicken
1 c. chopped green bell peppers
1 (8 oz.) pkg. cream cheese
1 (8 oz.) jar salsa, divided
8 (6-inch) flour tortillas
3/4 lb. Velveeta cheese, cut up
1/4 c. milk

Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted. Spoon 1/2 cup chicken mix down middle of each tortilla. Roll up. Place seam down in lightly greased 12 x 8-inch dish. Stir process cheese spread and milk in saucepan on low heat until smooth. Pour over tortillas. Cover with foil.

Bake for 2 minutes at 350°F. Pour remaining salsa over tortillas.