Easy Chicken Enchilada Skillet

1 Tbsp. oil

1 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

1/4 cup  Ranch Dressing

2 Tbsp. flour

6   flour tortillas (6 inch), cut into small pieces

1 cup Mexican Style Finely Shredded Four Cheese

1/2 cup Thick 'N Chunky Salsa(I omit this)

HEAT oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until done, stirring occasionally.
MIX broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Simmer on medium-low 3 min. Stir in tortilla pieces.
SPRINKLE with cheese; cover. Simmer 3 to 5 min. or until melted. Top with salsa.