Foil-Pack Chicken Enchiladas

6 Servings


35 MIN


0-15 min


20 MIN




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


corn tortillas (6 inch), warmed

1/2 cup

sour cream

1/4 cup

chopped fresh cilantro


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.