Step 1

Heat oven 375°F.

Step 2

Mix cream cheese spread, seasoning mix and milk in medium bowl until blended. Stir in tomatoes and beans.

Step 3

Combine chicken, 1/3 cup shredded cheese and 3/4 cup cream cheese mixture. Spoon 1/4 cup down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining cream cheese mixture and shredded cheese.

Step 4

Bake 30 to 35 min. or until enchiladas are heated through and cheese is melted.