- 2 cups chopped cooked chicken or turkey
- 1 medium green pepper, chopped
- 4 ounces PHILADELPHIA Cream Cheese, cubed
- 1/2 cup TACO BELL HOME ORIGINALS Thick ‘N Chunky Salsa, divided
- 8 TACO BELL HOME ORIGINALS Flour Tortillas
- 1 (4 ounce) package VELVEETA Pasteurized Prepared Cheese Product, cut up
- 1 tablespoon milk
- Preheat oven to 350 degrees F. Mix chicken, green pepper, cream cheese and 1/4 cup of the salsa in medium 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 13×9-inch baking dish. Place VELVEETA and milk in small saucepan; cook on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.
- Bake 20 minutes or until heated through. Top with remaining 1/4 cup salsa.