12 oz. Velveeta, cubed
1/2 c. milk
1 (13 oz.) can chicken breast
1 c. onion, chopped
1/2 c. chopped bell pepper
1 (8 oz.) pkg. cream cheese
1 c. salsa, divided
1 (4 oz.) can green chilies
10 to 12 flour tortillas

Melt Velveeta with milk; set aside. For filling, mix onion, bell pepper, cream cheese, 1/2 cup salsa, green chilies and chicken and half the Velveeta mixture. Mix the other half of Velveeta mixture into reserved 1/2 cup salsa for topping. Spoon filling mixture evenly into tortillas and roll up. Place in baking dish and pour topping over all.

Bake at 350°F for 30 minutes.