Chicken Enchiladas

2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 (8 oz.) Cream cheese
1 jar (8 oz.) salsa, divided
8 (6 in.) flour tortillas
3/4 lb. Velveeta cup 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 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.