Simmer chicken breasts in shallow water until it is falling apart. Shred and then warm in skillet. Make Velveeta Ro*Tel dip (melted Velveeta and 1 can of Ro*Tel).
Fill flour tortilla with chicken and cheese and roll up. Pour remainder of cheese dip on top. You can add chopped bell pepper and onion, sour cream and shredded cheddar Mexican style cheese. You may also opt to add black olives.
Bake at 350°F until heated through out (about 45 minutes to and hour, it will be bubbly). Serve with salsa and chips.