2 c. chopped cooked chicken
1 c. chopped green pepper
1 (8 oz.) pkg. cream cheese, cubed
1 (8 oz.) jar salsa, divided
6 flour tortillas (6-inch)
3/4 lb. (12 oz.) Velveeta cheese, cut up
1/4 c. milk

Stir chicken, green peppers, cream cheese and 1/2 cup salsa in medium saucepan on low heat until cream cheese is melted. Spoon 1/2 cup of chicken mixture down center of each tortilla; roll up. Place in lightly greased 12 x 8-inch baking dish. Stir cheese and milk in small pan over low heat until smooth. Pour sauce over tortillas. Cover with foil.

Bake at 350°F for 20 minutes or until heated. Top with remaining salsa.