2 c. chopped, cooked chicken or turkey
1 c. chopped green pepper
1 jar (8 oz.) Pace picante sauce, divided
1 pkg. (8 oz.) Philadelphia brand cream cheese, cubed
8 flour tortillas (6")
3/4 lb. Velveeta process cheese spread or Velveeta light process cheese product, 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 cup 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. Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining picante sauce over tortillas. Makes 4-6 servings.