FOIL-PACK CHICKEN ENCHILADAS

Foil-Pack Chicken Enchiladas image

Provided by @MakeItYours

Number Of Ingredients 9

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.