HEAT oven to 375ºF.
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.
