2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 package (8 oz) Philadelphia cream cheese cubed
1 jar (8 oz) salsa, divided
8 (6-inch) flour tortillas
3/4 pound (12 oz) velveeta pasteurized process cheese spread, 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 12 x8 inch baking dish. Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas, cover with foil. Bake at 350 degrees fro 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.