Chicken Enchiladas

2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 package (8 oz) cream cheese, cubed
1 jar (8 oz) salsa, divided
8 (6 inch) flour tortillas
3/4 lb. (12 oz) Velveeta, cut up
1/4 cup 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 12x8 inch baking dish.

Stir Velveeta and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.

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