Foil-Pack Chicken Enchiladas

Name: Foil-Pack Chicken Enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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 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

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 6

Author : My Food and Family

beans black beans breakstones sour cream

Ingredients

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4 cups shredded cooked chicken breasts3/4 cup rinsed canned black beans3/4 cup frozen corn1/4 cup finely chopped white onions1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided1 can (19 oz.) enchilada sauce, divided12 corn tortillas (6 inch), warmed1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream1/4 cup chopped fresh cilantro

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Instructions

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Step 1

Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.

Step 2

Combine chicken, beans, corn, onions, and 3/4 cup each cheese and enchilada sauce.

Step 3

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.

Step 4

Grill 20 min. or until heated through. Cut slits in foil to release steam before carefully opening packets.

Step 5

Serve enchiladas topped with sour cream and cilantro.