1/2 envelope chicken fajita seasoning mix
1 pound boneless skinless chicken breasts, diced
2 tablespoons canola oil
1/2 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1/3 cup canned diced tomatoes with chilies
1 cup VELVEETA Pasteurized Prepared Cheese Product cubed
1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided
1-1/2 cups half-and-half cream
1/2 cup shredded cheddar cheese
1.In a large skillet, cook chicken in oil until no longer pink; set aside.
4.Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.