Baked Chicken Enchiladas
HEAT oven 375°F.
MICROWAVE cream cheese spread in medium microwaveable bowl on MEDIUM 30 sec. or just until warmed. Add 1/2 cup tomatoes; whisk until well blended. Stir in remaining tomatoes, chili powder, cumin and beans.
COMBINE chicken, 3/4 cup bean mixture and 1/3 cup shredded cheese. Spoon 1/3 cup chicken mixture down centre of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining bean mixture and shredded cheese.
BAKE 30 to 35 min. or until enchiladas are heated through and cheese is melted.