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 inch)
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; cover with foil. Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining picante sauce over tortillas. Makes 4 to 6 servings.