2 cups chopped cooked chicken or turkey
1 green pepper, chopped
1 package (8 ounces) PHILADELPHIA Cream Cheese, cubed
1 jar (8 ounces) salsa, divided
8 (6-inch) Flour Tortillas
3/4 lb. (12 ounces) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1/4 cup milk
Preheat oven to 350°F. Mix chicken, green pepper, cream cheese and 1/2 cup of the salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.
Spoon 1/3 cup of the chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 12x8-inch baking dish.
Place VELVEETA in small saucepan. Add milk; cook on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.
BAKE 20 min. or until heated through. Pour remaining salsa over tortillas.
If your flour tortillas are a little too stiff to roll up easily, wrap them in a damp paper towel and gently warm them in the microwave oven until they are soft and pliable.
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