Tex-Mex Chicken Enchilada Packets

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


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


  1. 1 In medium bowl, combine chicken, 1 1/2 cups of the cheese, green chiles, onion and sour cream; mix well. Set aside.
  2. 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. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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