½ lb. (8 oz.) velveeta, cut into ½-inch cubes
1 can (10 oz.) Diced Tomatoes & Green Chilies, drained
4 cups shredded cooked chicken
4 green onions, thinly sliced
6 flour tortillas (10 inch)
Combine velveeta and dice tomatoes in 1½-qt. microwaveable bowl. Microwave on HIGH 3 minutes or until velveeta cheese is completely melted and mixture is well blended, stirring after 2 minutes. Stir in chicken and onions.
Spray large nonstick skillet with Pam cooking spray and heat on medium-high heat. Spoon about ⅔ cup chicken mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 minute on each side or until golden brown on both sides. Remove from skillet. Repeat with remaining tortillas and filling.
Cut into wedges.