Chicken Enchiladas-Foil-Pack

By cmschnettler

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 Mexican Style Finely Shredded Four Cheese, divided
• 1 can (19 oz.) enchilada sauce, divided
• 12 corn tortillas (6 inch), warmed
• 1/2 cup sour Cream
• 1/4 cup chopped fresh cilantro

Details

Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Heat oven to 350 degrees.
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.
Bake 20 min. or until heated through. Cut slits in foil to release steam before opening packets. Serve enchiladas topped with sour cream and cilantro.