VELVEETA Skillet Chicken Enchiladas

• 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 lb. (8 oz.) VELVEETA, cut up
• 1/2 cup TACO BELL Thick & Chunky Salsa
• 1 tsp. chili powder
• 1 tsp. ground cumin (optional)
• 10 flour tortillas (6 inch)

1. Spray large skillet with no stick cooking spray.
2. Add chicken; cook and stir on medium-high heat 3 to 4 minutes or until cooked through.
3. Reduce heat to medium-low.
4. Add prepared cheese product, salsa and seasonings.
5. Cook and stir 1 minute or until prepared cheese product is melted.
6. Place 1/4 cup chicken mixture on center of each tortilla; roll up.
7. Arrange on serving dish.
8. Serve immediately topped with shredded lettuce, chopped tomato, BREAKSTONE'S or KNUDSEN Sour Cream and additional salsa, if desired

boneless skinless chicken breasts, velveeta, taco, chili powder, ground cumin, flour tortillas

Taken from www.kraftrecipes.com/recipes/velveeta-skillet-chicken-enchiladas-51655.aspx (may not work)