Foil-Pack Chicken Enchiladas

• Heat barbecue for indirect grilling: Light one side of barbecue, leaving other side unlit. Close lid; heat barbecue to 350ºF. • Combine chicken, beans, corn, onions, and 3/4 cup each cheese and enchilada sauce. • Warm tortillas as directed on package. Spoon 2 Tbsp. of the remaining enchilada sauce onto centre of each of 6 large sheets heavy-duty foil sprayed with cooking spray. Spoon chicken mixture evenly down centres 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 barbecue. • Grill 20 min. or until heated through. Cut slits in foil to release steam before opening packets. Serve enchiladas topped with sour cream and cilantro.