shredded cooked chicken breasts
rinsed canned black beans
finely chopped white onions
KRAFT Mexican Style Finely Shredded Four Cheese, divided
(19 oz.) enchilada sauce, divided
corn tortillas (6 inch), warmed
chopped fresh cilantro
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
Combine chicken, beans, corn, onions, and 3/4 cup cheese and enchilada sauce.
Spoon 2 Tbsp. of the remaining enchilada sauce onto center of each of 6 large sheets heavy-duty foil sprayed with cooking spray. Spoon chicken mixture evenly down centers of tortillas; roll up. Place 2 enchiladas, seam sides down, on top of sauce on each foil sheet. Top with remaining enchilada sauce and cheese. Fold foil to make 6 packets. Place packets on grate over unlit area; cover grill.
Grill 20 min. or until heated through. Cut slits in foil to release steam before carefully opening packets.
Serve enchiladas topped with sour cream and cilantro.