Prep
0-15 min
Cook
20 MIN
Calories
440
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
Step 1
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
Step 2
Combine chicken, beans, corn, onions, and 3/4 cup cheese and enchilada sauce.
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.
Step 4
Grill 20 min. or until heated through. Cut slits in foil to release steam before carefully opening packets.
Step 5
Serve enchiladas topped with sour cream and cilantro.