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 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 torilla: roll up. Place, seam-side down,in lightly greased 12x8-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 359 for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.