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 350.
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. 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 carefully opening packets.
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. 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.