- February 1, 2018 at 12:32 am #383969mosParticipant
Chicken Enchilada Packets
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 cheese blend, shredded, divided
19-oz can enchilada sauce, divided
12 corn tortillas, warmed
1/2 cup sour cream
1/4 cup chopped fresh cilantro
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit.
Close lid. Heat grill to 350º.Roll up. Place 2 enchiladas, seam sides down, on top of sauce on each foil sheet. Top with remaining enchilada sauce and cheese.
Combine chicken, beans, corn, onions, and 3/4 cup each cheese and enchilada sauce.
Spoon 2 tbs 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.
Fold foil to make 6 packets. Place packets on grate over unlit area. Cover grill.
Grill 20 min or until heated through.
Cut slits in foil to release steam before carefully opening packets.If relying on a campfire, place packets on the fire at the coolest area of the fire. Check one of the packets after 20 min, if not ‘hot’ return to the campfire a little closer to the ‘hot’ spots and check again in ten minutes. From experience, the most they should take to heat thoroughly is about 35 min on a campfire.
Serve enchiladas topped with sour cream and cilantro.
Note: This can be easily adapted to camping recipe. Just prepare in advance and place foil packets in cooler along with a container of sour cream and a baggie of cilantro. Follow grill instructions if using a camping stove.
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