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Tex-Mex Chicken Enchilada Packets

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

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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.

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Recipe

Calories: 600
Calories from Fat: 350

% Daily Value

Total Fat: 39g; 60%
Saturated Fat 21g 105%
Cholesterol: 110mg; 37%
Sodium: 920mg; 38%
Total Carbohydrate: 33g; 11%
Dietary Fiber 4g 16% Sugars 5g
Protein: 28g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 10%; 10%
Calcium: 60%; 60%
Iron: 10%; 10%

Exchanges:

2 Starch; 2 Other Carbohydrate; 3 High-Fat Meat; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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