Cheesy Chicken Enchilada Bake

• 2 Tbsp. butter or margarine
• 1/2 cup chopped onion Safeway 1 lb For $1.49 thru 02/09
• 6 oz. Mexican VELVEETA, cut up
• 1/2 cup milk
• 2 cups chopped cooked chicken
• 1/2 cup sliced pitted black olives
• 8 flour tortillas (6 inch)
• 1/2 cup TACO BELL Thick & Chunky Salsa

1. Preheat oven to 350F.
2. Melt butter in large saucepan on medium heat.
3. Add onion; cook and stir until crisp-tender.
4. Reduce heat to low.
5. Add VELVEETA and milk; cook until VELVEETA is completely melted, stirring frequently.
6. Add chicken and olives; mix well.
7. Remove from heat.
8. Spoon 1/4 cup of the chicken mixture down center of each tortilla; roll up.
9. Place, seam sides down, in 12x8-inch baking dish; top with salsa.
10. Bake 15 minutes or until heated through.

butter, onion, velveeta, milk, chicken, black olives, flour tortillas, taco

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-enchilada-bake-51461.aspx (may not work)