2 c. chopped cooked chicken or turkey
1 c. chopped green bell pepper
1 (8 oz.) pkg. Philadelphia cream cheese, cubed
1 (8 oz.) jar salsa, divided
8 (6-inch) flour tortillas
3/4 lb. (12 oz.) Velveeta processed cheese spread, 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 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in lightly greased 12 x 8-inch baking dish. Stir processed cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.

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