Foil Pack Chicken Enchiladas Recipes

FOIL-PACK CHICKEN ENCHILADAS

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
• Combine chicken, beans, corn, onions, and 3/4 cup each cheese and enchilada sauce.
• Spoon 2 Tbsp. of the remaining enchilada sauce onto center of each of 6 large sheets heavy-duty foil sprayed with cooking spray. Spoon chicken mixture evenly down centers of tortillas; roll up. Place 2 enchiladas, seam sides down, on top of sauce on each foil sheet. Top with remaining enchilada sauce and cheese. Fold foil to make 6 packets. Place packets on grate over unlit area; cover grill.
• Grill 20 min. or until heated through. Cut slits in foil to release steam before carefully opening packets.
• Serve enchiladas topped with sour cream and cilantro.

FOIL-PACKET CHICKEN PUTTANESCA

Steps:

• Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Lay out four 12-by-18-inch sheets of foil. Drizzle each sheet with olive oil, then top each with a chicken breast.
• Combine the tomatoes, artichokes, olives, capers, 2 minced garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes in a bowl; divide evenly over the chicken. Fold up the edges of the foil and seal each to form a packet; set on a baking sheet. Bake until the chicken is cooked through, about 30 minutes.
• Meanwhile, combine the remaining 3 tablespoons olive oil, 2 minced garlic cloves and 1/4 teaspoon red pepper flakes, and a pinch of salt in a bowl; spread over the baguette halves and sprinkle with the parmesan and parsley. Bake until the bread is golden around the edges, 8 to 10 minutes. Cut each piece in half.
• Open the foil packets and serve with the garlic bread.

FOIL-PACKET CHICKEN ENCHILADAS

Steps:

• Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty nonstick foil on a work surface. Brush the foil with the olive oil (this will help the enchiladas get crisp on the bottom). Spread 1 tablespoon enchilada sauce in the center of each sheet.
• Combine the chicken, 1 cup cheese, the refried beans, corn, oregano, 2 tablespoons enchilada sauce, a pinch of salt and a few grinds of pepper in a large bowl.
• Stack the tortillas and wrap them in a damp paper towel. Microwave until warm and pliable, 15 to 30 seconds. Lay out the tortillas on a clean surface. Divide the chicken filling among the tortillas (about 1/4 cup each) and roll up. Place 3 enchiladas seam-side down on each sheet of foil, arranging them on top of the sauce. Spoon 3 more tablespoons enchilada sauce over each trio of enchiladas, then sprinkle evenly with the remaining 1 cup cheese. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
• Grill the foil packets seam-side up until the cheese has melted and the enchiladas are warmed through and crisp on the bottom, about 7 minutes.
• Meanwhile, heat the remaining enchilada sauce in a small saucepan or in the microwave. Carefully open the foil packets and top with the warm enchilada sauce, sour cream and cilantro. Serve with lime wedges.

EASY CHICKEN ENCHILADAS

Steps:

• Place chicken breasts, white rice, and salsa into a crockpot.
• Set crockpot to low and allow to simmer several hours. If the chicken is not already cooked (I used leftovers), then allow to cook all day to ensure chicken is tender enough to shred.
• Remove chicken breasts and shred using two forks.
• Put shredded chicken back into pot, add 1/2 cup enchilada sauce, 1 cup shredded cheese, 1/2 cup sour cream. Mix well.
• Preheat oven to 350.
• Into a casserole dish, put remaining enchilada sauce.
• Take a tortilla and put a couple spoonfuls of chicken mixture onto it; roll up and place seam side down into sauced casserole dish.
• Repeat until all tortillas are used and in dish. Top tortillas with any remaining chicken mixture and remaining cup of shredded cheese.
• Put casserole dish into oven and cook about 12 minutes or until cheese is all melted.
• Serve with additional enchilada sauce, salsa, sour cream, or whatever you prefer.

CREAMY CHICKEN ENCHILADAS FROM REYNOLDS WRAP®

Steps:

• Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
• Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
• Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.