Chicken Enchiladas

This is Ava's favorite meal. She can easily eat 2 of these, and often wants more! I make more of the cheese sauce because we all like to scoop up the extra cheese with tortilla chips.

Chicken Enchiladas

2 cups chopped cooked chicken (I usually boil 2 chicken breasts then shred it)
1 cup green bell pepper, chopped (I omit this)
8 oz cream cheese, cubed
1/2 cup salsa
8 6-in flour tortillas
12 oz Velveeta, cubed
1/4 cup milk

Stir chicken, bell pepper, cream cheese and salsa in saucepan on low heat until melted.

Stir Velveeta & milk in saucepan on low heat until smooth.

Spoon 1/3 cup chicken mixture down center of each tortilla, roll up. Place seam side down in greased 12x8 baking dish.

Pour melted cheese over tortillas, cover with foil. Bake at 350F for 20 minutes.

Top with another 1/2 cup salsa after baking. (I omit this too)

Serve with chips and salsa.