Chicken Enchiladas

2 cups cooked chopped chicken or turkey
1 cup chopped bell pepper
1 8oz. pkg. cream cheese cubed
1 8oz. jar salsa divided
8 flour tortillas
3/4 lb. (12 oz) velveeta cheese cut up
1/4 cup milk

After cooking chicken, in frying pan add bell pepper, cream cheese and 1/3 cup salsa. Cook on low heat until cream cheese is melted

Spoon 1/3 cup chicken mixture down center of each tortilla then roll. Place filled tortilla seam-side down in lightly greased 12x8 baking dish

Stir Velveeta and milk in saucepan on low heat until smooth. Pour cheese sauce over tortillas.

Cover with foil. Bake at 350 for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas and serve.