2 cups meat from a rotisserie chicken cooked chopped
4 oz philadelphia cream cheese cubed ()
8 6-inch flour tortillas ()
1 bell pepper green chopped
1 Tbsp milk
0.5 cup taco bellâ® & chunky salsa thick divided
4 oz velveetaâ cut into 1/2-inch cubes
4 oz velveetaâ cut into 1/2-inch cubes
Equipment
sauce pan
oven
baking pan
aluminum foil
Directions
Heat oven to 350F.
Mix chicken, peppers, cream cheese and 1/4 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 13x9-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.
