BROWN meat in large skillet. Add half each of the Velveeta and salsa; cook until Velveeta is completely melted and mixture is well blended, stirring occasionally.
SPOON scant 1/4 cup meat mixture down centre of each tortilla; roll up. Place, seam-sides down, in single layer in shallow microwaveable dish; top with remaining salsa and Velveeta. Cover with waxed paper.
MICROWAVE on HIGH 4 to 5 min. or until enchiladas are heated through and Velveeta is melted.
