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Tex-Mex Chicken Enchilada Packets

Cheesy chicken, tortillas flavored with Old El Paso® sauce and chilies creates mouth-watering spicy Mexican enchiladas - a delicious savory dinner ready in 30 minutes.

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  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 4
 

Ingredients

1
cup diced cooked chicken
1
(8-oz.) pkg. (2 cups) shredded Mexican cheese blend
1
(4.5-oz.) can Old El Paso® Chopped Green Chiles
2
tablespoons finely chopped onion
1
(8-oz.) container sour cream
8
(6-inch) corn tortillas
Nonstick cooking spray
1
(10-oz.) can Old El Paso® Enchilada Sauce

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, combine chicken, 1 1/2 cups of the cheese, green chiles, onion and sour cream; mix well. Set aside.
  • 2 Heat grill for indirect cooking as directed by manufacturer. Spray both sides of each tortilla with nonstick cooking spray. Stack tortillas on microwave-safe plate; cover with microwave-safe paper towel. Microwave on HIGH for 30 seconds.
  • 3 Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray foil with nonstick cooking spray. Spread 1/3 cup chicken mixture down center of each warm tortilla; roll up. Place 2 enchiladas, seam side down, on each sheet of sprayed foil. Drizzle each pair of roll-ups with about 1/4 cup enchilada sauce. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
  • 4 When ready to grill, place foil packets, seam side up, on grill for indirect cooking. Cook 10 to 12 minutes or until enchiladas are thoroughly heated.
  • 5 To serve, carefully open packets to allow steam to escape. Place enchiladas on serving plates. Top individual servings with remaining 1/2 cup cheese.
  • 1 In medium bowl, combine chicken, 1 1/2 cups of the cheese, green chiles, onion and sour cream; mix well. Set aside.
  • 2 Heat grill for indirect cooking as directed by manufacturer. Spray both sides of each tortilla with nonstick cooking spray. Stack tortillas on microwave-safe plate; cover with microwave-safe paper towel. Microwave on HIGH for 30 seconds.
  • 3 Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray foil with nonstick cooking spray. Spread 1/3 cup chicken mixture down center of each warm tortilla; roll up. Place 2 enchiladas, seam side down, on each sheet of sprayed foil. Drizzle each pair of roll-ups with about 1/4 cup enchilada sauce. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
  • 4 When ready to grill, place foil packets, seam side up, on grill for indirect cooking. Cook 10 to 12 minutes or until enchiladas are thoroughly heated.
  • 5 To serve, carefully open packets to allow steam to escape. Place enchiladas on serving plates. Top individual servings with remaining 1/2 cup cheese.

EXPERT TIPS

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Expert Tips

Shredded Colby-Monterey Jack cheese can be used in place of the Mexican cheese blend.

Thawed frozen South-western-flavored chicken strips can be diced and substituted for the plain diced chicken.

To reduce the fat in this dish by about 18 grams, use nonfat sour cream and reduced-fat Cheddar cheese.

Dress up these enchiladas with diced tomato, sliced ripe olives and chopped cilantro.

Spanish rice from a can is an easy accompaniment.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Recipe
Calories
600
(
Calories from Fat
350),
% Daily Value
Total Fat
39g
39%
(Saturated Fat
21g,
21%
),
Cholesterol
110mg
110%;
Sodium
920mg
920%;
Total Carbohydrate
33g
33%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
10%;
Calcium
60%;
Iron
10%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.