Chicken & Green Chili Enchiladas

4-1/2 cups shredded cooked chicken

1 can (4 oz.) chopped green chiles, undrained

1-1/2 cups Sour Cream, divided

1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Taco Cheese, divided

16 corn tortillas (6 inch), warmed

3 cans (10 oz. each) red enchilada sauce, warmed

HEAT oven to 375°F.

COMBINE chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.

SPREAD 1 cup sauce onto bottom of 13x9-inch pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.

BAKE 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.