Foil-Packet Chicken Enchiladas
December 19, 2020
"This is out of the June 2019 Food Network magazine...it makes an easy Tex-Mex dinner on the grill...to prevent the cheese from sticking to the foil us the nonstick kind...or spray the foil with cooking spray..."
- 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 by Step Method
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.
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.
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.
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.
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.
- Heavy-duty nonstick foil
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a milder flavor, use mild enchilada sauce.
- For a spicier flavor, use pepper jack cheese instead of regular cheese.
- Instead of pepper jack cheese, use cheddar cheese. The benefit of this substitution is that cheddar cheese is a milder flavor than pepper jack, so it will not overpower the other flavors in the dish and it is a more universally accepted cheese.
- Instead of corn, use diced bell peppers. The benefit of this substitution is that bell peppers add a fresh, crunchy texture and vibrant color to the dish, while also providing a healthy dose of vitamins and minerals.
Vegetarian Enchiladas Substitute the rotisserie chicken with 8 ounces of crumbled tofu. Add 1/2 cup of chopped bell peppers and 1/2 cup of chopped onions to the filling. Omit the oregano and add 1 teaspoon of chili powder and 1 teaspoon of cumin.
Mexican Street Corn Salad: This creamy and crunchy salad is the perfect accompaniment to the Foil-Packet Chicken Enchiladas. The sweetness from the corn, the creamy and tangy dressing, and the crunch from the cotija cheese make it a great side dish to add a bit of contrast to the enchiladas.
Spicy Baked Sweet Potato Fries: These spicy baked sweet potato fries are the perfect complement to the Foil-Packet Chicken Enchiladas. The sweetness of the potatoes pairs perfectly with the smoky flavors of the enchiladas, and the spicy seasoning adds a nice kick. Plus, they are baked, making them a healthier alternative to traditional French fries.
Q: How long should I grill the foil packets for?
A: 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.
Q: How do I make sure the enchiladas don't stick to the foil?
A: Make sure to spray the foil with cooking spray before adding the ingredients. You can also use a non-stick foil to avoid sticking.
You'll Also Love
The pepper jack cheese used in this recipe is a relatively recent invention, first created in the late 1980s in Monterey, California. It is a combination of Monterey Jack cheese and spicy peppers, and is a great addition to the enchiladas.
The traditional Mexican dish of enchiladas has been around for centuries, and is believed to have originated in the Mayan and Aztec cultures. It is a favorite of many celebrities, including actor Will Smith who has said it is his favorite Mexican dish.