All Recipes

Foil-Pack Chicken Enchiladas

Prep

0-15 mins

Total

35 MIN

Servings

6 Servings

Make clean-up a cinch with these Foil-Pack Chicken Enchiladas! With shredded chicken, black beans, corn, onion, cheese and more, these Foil-Pack ...

Ingredients

  • 4

    cups

    shredded cooked chicken breasts

  • 3/4

    cup

    rinsed canned black beans

  • 3/4

    cup

    frozen corn

  • 1/4

    cup

    finely chopped white onions

  • 1-1/2

    cups

    Mexican Style Finely Shredded Four Cheese, divided

  • 1

    can

    (19 oz.) enchilada sauce, divided

  • 12

    corn tortillas (6 inch), warmed

  • 1/2

    cup

    sour cream

  • 1/4

    cup

    chopped fresh cilantro

Instructions

  1. Step 1

    Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.

  2. Step 2

    Combine chicken, beans, corn, onions, and 3/4 cup cheese and enchilada sauce.

  3. Step 3

    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.

  4. Step 4

    Grill 20 min. or until heated through. Cut slits in foil to release steam before carefully opening packets.

  5. Step 5

    Serve enchiladas topped with sour cream and cilantro.

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