HEAT oven 375°F.
MIX cream cheese spread, seasoning mix and milk in medium bowl until blended. Stir in tomatoes and beans.
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.
BAKE 30 to 35 min. or until enchiladas are heated through and cheese is melted.