FOIL-PACK CHICKEN ENCHILADAS

Foil-Pack Chicken Enchiladas image

Make clean-up a cinch with these Foil-Pack Chicken Enchiladas! With shredded chicken, black beans, corn, onion, cheese and more, these Foil-Pack Chicken Enchiladas are great for weeknights or busy weekends. Watch now to find out how to make this zesty dish.

Provided by My Food and Family

Categories Bread

Time 35m

Yield 6 servings

Number Of Ingredients 9

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 KRAFT Mexican Style Finely Shredded Four Cheese, divided
1 can (19 oz.) enchilada sauce, divided
12 corn tortillas (6 inch), warmed
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh cilantro

Steps:

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

Nutrition Facts : Calories 440, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 105 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 40 g