Fiesta Chicken Enchiladas

1 small onion, chopped

1 clove garlic, minced

1 pound cooked boneless, skinless chicken breasts, shredded

1 cup TACO BELL® HOME ORIGINALS® Thick N Chunky Salsa, divided

4 ounces PHILADELPHIA Cream Cheese, cubed

1 tablespoon chopped fresh cilantro

1 teaspoon ground cumin

1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese, divided

8 (6 inch) flour tortillas

Heat oven to 350 degrees F.

Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.

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

Bake 15 to 20 min. or until heated through.