Foil-Packet Chicken Enchiladas

Prep Time
Cook Time
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"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