Foil-Packet Chicken Enchiladas

Prep Time
Cook Time
Ready In

"This is out of the June 2019 Food Network makes an easy Tex-Mex dinner on the prevent the cheese from sticking to the foil us the nonstick kind...or spray the foil with cooking spray..."

Original recipe yields 4 servings


  • Serving Size: 1 (474.7 g)
  • Calories 622.2
  • Total Fat - 22.1 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 167.8 mg
  • Sodium - 1263.2 mg
  • Total Carbohydrate - 74.2 g
  • Dietary Fiber - 13 g
  • Sugars - 9.5 g
  • Protein - 36.7 g
  • Calcium - 661.6 mg
  • Iron - 4.9 mg
  • Vitamin C - 19.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat a grill to medium-high. Lay out four 18-inch long sheets of heavy-duty nonsitck foil on a work surface. Brush the foil with the olive oil (this will help the enchiladas get crisp on the bottom). Spread 1 tablespoon enchilada sauce in the center of each sheet.

Step 2

Combine the chicken, 1 cup cheese, the refried beans, corn, oregano, 2 tablespoons enchilada sauce , a pinch of salt and few grinds of pepper in a large bowl.

Step 3

Stack the tortillas and wrap them in a damp paper towel. Microwave until warm and pliable, 15 to 30 seconds. Lay out the tortillas on a clean surface. Divide the chicken filling among the tortillas (about 1/4 cup each) and roll up. Place 3 enchiladas seam-side down on each sheet of foil, arranging them on top of the sauce. Spoon 3 more tablespoons enchilada sauce over each trio of enchiladas, then sprinkle evenly with the remaining 1 cup cheese. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.

Step 4

Grill the foil packets seam-side up until the cheese has melted and the enchiladas are warmed through and crisp on the bottom, about 7 minutes.

Step 5

Meanwhile, heat the remaining enchilada sauce in a small saucepan or in the microwave. Carefully open the foil packets and top with the warm enchilada sauce, sour cream and cilantro. Serve with lime wedges.

Tips & Variations

  • Heavy-duty nonstick foil



This recipe made a good dinner for us tonight. We don't have a gas barbecue so we made this is in the oven using the broiler. We cooked it about 30 minutes all together. We enjoyed the combination of flavors.

review by:
(8 May 2021)


Yum. Because of the weather (33F) I chose to bake these rather than grill them (350F for 18 minutes). I used flour tortillas but followed all of the directions other than that. These were easy to put together and were really good. I'd never tried corn in my enchiladas before but since it's one of my favorite veggies I really enjoyed that addition. I made enough to add some to the freezer to enjoy later. Thanks, Teresa, for sharing this nice keeper.

review by:
(25 Jan 2021)