Combine chicken, 1/2 cup enchilada sauce and half the VELVEETA. Pour 1/2 cup of the remaining sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Spoon 1/4 cup chicken mixture down center of each tortilla, roll up. Place, seam-sides down, in dish; top with remaining sauce and VELVEETA. Cover.
Bake 20 min. or until enchiladas are heated through and VELVEETA is melted.
For extra heat, prepare using red enchilada sauce.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.