Instructions: Fry tortillas in 1/4-inch hot oil until crisp and golden, turning once; drain. In 10-inch skillet, saute peppers in margarine. Reduce heat. Stir in Velveeta Mexican cheese spread and milk; continue cooking until cheese spread is melted, stirring occasionally. Stir in chicken. Top tortillas with lettuce; chicken mixture, beans and tomatoes. 6 servings.

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