2 c. chopped cooked chicken or turkey
1 c. chopped green pepper
1 (8 oz.) jar picante sauce, divided
1 (8 oz.) pkg. cream cheese, cubed
8 flour tortillas (6-inch)
3/4 lb. Velveeta process cheese spread, 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 baking dish. Stir cheese spread and milk in saucepan over low heat until smooth. Pour sauce over tortillas. Cover with tortillas. Cover with foil.

Bake at 350°F for 20 minutes or until heated. Pour remaining picante sauce over tortillas.