Tex-Mex Chicken Enchilada Packets

Prep 30 min
Total 30 min
Ingredients 8
Servings 4

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. MORE+ LESS-

By Pillsbury Kitchens

Updated February 6, 2011

Ingredients

cup diced cooked chicken

(8-oz.) pkg. (2 cups) shredded Mexican cheese blend

(4.5-oz.) can Old El Paso™ Chopped Green Chiles

tablespoons finely chopped onion

(8-oz.) container sour cream

(6-inch) corn tortillas

Nonstick cooking spray

(10-oz.) can Old El Paso™ Enchilada Sauce

Steps

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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

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.