Menu

Tex-Mex Chicken Enchilada Packets

  • Save Recipe
Tex-Mex Chicken Enchilada Packets
  • Prep 30 min
  • Total 30 min
  • Ingredients 8
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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.
By Pillsbury Kitchens
Updated Feb 6, 2011

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Shredded Colby-Monterey Jack cheese can be used in place of the Mexican cheese blend.
  • tip 2
    Thawed frozen South-western-flavored chicken strips can be diced and substituted for the plain diced chicken.
  • tip 3
    To reduce the fat in this dish by about 18 grams, use nonfat sour cream and reduced-fat Cheddar cheese.
  • tip 4
    Dress up these enchiladas with diced tomato, sliced ripe olives and chopped cilantro.
  • tip 5
    Spanish rice from a can is an easy accompaniment.

Nutrition Information

600 Calories, 39g Total Fat, 28g Protein, 33g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Recipe
Calories
600
Calories from Fat
350
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.
© 2022 ®/TM General Mills All Rights Reserved