- This topic has 1 reply, 1 voice, and was last updated June 2, 2016 at 11:26 pm by .
- June 2, 2016 at 11:26 pm #372466
This is way different from any of my other recipes, hence the title…
Chicken Enchiladas III
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 shredded Mexican style four cheese
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.
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 of 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.
Grill 20 min or until heated through.
Cut slits in foil to release steam before opening packets. Serve enchiladas topped with sour cream and cilantro. Serves 6
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