FOIL-PACK CHICKEN ENCHILADAS
Make clean-up a cinch with these Foil-Pack Chicken Enchiladas! With shredded chicken, black beans, corn, onion, cheese and more, these Foil-Pack Chicken Enchiladas are great for weeknights or busy weekends. Watch now to find out how to make this zesty dish.
Provided by My Food and Family
Categories Bread
Time 35m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 440, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 105 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 40 g
FOIL-PACKET CHICKEN FAJITAS
Bring your favorite restaurant dish home with these personal-sized foil-packet fajitas. They take no time to prepare, clean-up is a breeze and they are totally customizable, so even the pickiest eater will dig in.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet in the oven and preheat to 400 degrees F. Tear off four 12-by-18-inch pieces of heavy-duty aluminum foil and set aside.
- Toss the chicken with the onion and bell peppers in a large bowl.
- Whisk together the fajita seasoning, oil, adobo sauce, cumin and lime juice in a separate small bowl. Pour over the chicken mixture and toss gently with tongs to coat evenly.
- Divide the chicken and vegetable mixture among the 4 sheets of foil. Bring up two short sides to meet and fold over a few times to close tightly, then fold the remaining sides in and up to seal the packet completely. Repeat with the remaining foil packets.
- Carefully remove the baking sheet from the oven, place the packets on in a single layer and return to the oven until the chicken is cooked through and the vegetables have softened slightly, 15 to 18 minutes.
- Warm the tortillas by wrapping them in a clean kitchen towel and microwaving until warm, about 40 seconds. Serve the fajitas with the tortillas, rice and toppings of your choice.
EASY CHICKEN ENCHILADAS
Who knew some leftover over chicken and white rice could turn into such a great meal the next night?! Super easy, super fast, super good!!
Provided by CristyLyn
Categories Chicken
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 450.2, Fat 20.5, SaturatedFat 10.2, Cholesterol 73.7, Sodium 1164.1, Carbohydrate 38.4, Fiber 2.6, Sugar 3.1, Protein 27.8
FIESTA-READY EASY CHICKEN ENCHILADAS
Quick and easy creamy chicken enchiladas are sure to be a family favorite.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 566.6 calories, Carbohydrate 42.6 g, Cholesterol 94.3 mg, Fat 29.7 g, Fiber 3.1 g, Protein 31.8 g, SaturatedFat 14.2 g, Sodium 1361.3 mg, Sugar 3.7 g
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- Preheat a grill to medium-high. Lay out four 18-inch long sheets of heavy-duty nonsitck 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 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.
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