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| VELVEETA SKILLET CHICKEN ENCHILADAS | ||
| Yields 5 | ||
| 1 lb. boneless, skinless chicken breasts, cut into 1-in. pieces 1/2 lb. (8 oz.) Velveeta cheese spread, cut up 1/2 cup Taco Bell Thick 'N Chunky Salsa 1 tsp. chili powder 1 tsp. ground cumin (optional) 10 flour tortillas (6 in.) Can substitute 2 cups chopped cooked chicken or grilled chicken strips for cooked chicken breasts. |
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| Spray large skillet with non-stick cooking spray. Add chicken; cook and stir on medium-high heat 3-4 minutes or until cooked through. Reduce heat to medium-low. Add Velveeta, salsa and seasonings. Cook and stir 1 minute or until Velveeta is completely melted. Place 1/4 cup chicken mixture on center of each tortilla; roll up. Arrange on serving dish. Serve immediately with shredded lettuce, chopped tomato, sour cream and additional salsa, if desired. | ||