Chicken Enchiladas

By carlaschwartz

Ingredients

• 2 cups chopped cooked chicken or turkey
• 1 green pepper, chopped
• 1 pkg (8-oz.) PHILADELPHIA Cream Cheese, cubed
• 1 jar (8oz) salsa divided
• 8 flour tortillas (6 inch)
• 3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 1/4 cup milk

Preparation

Step 1

HEAT oven to 350°F.

Mix chicken, peppers, cream cheese and 1/2 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.

SPOON 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 12x8-inch baking dish; set aside.

Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.

BAKE 20 min. or until heated through. Top with remaining salsa.