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Chicken Enchiladas Foil Packets

  • Prep Time: 30 minutes
  • Cook Time: 7 minutes
  • Servings: 4
  • Course: Main Dish

These tasty chicken enchiladas foil packets are easy to put together and, maybe best of all, don't leave you with a messy pan to scrub.

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  • 2 tablespoons extra-virgin olive oil
  • 1 10-ounce can mild enchilada sauce (about 1¼ cups)
  • 2 cups shredded rotisserie chicken (about 8 ounces)
  • 8 ounces shredded pepper jack cheese (about 2 cups)
  • 1 15-ounce can refried black beans
  • 1 cup frozen fire-roasted corn, thawed
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground pepper
  • 12 6-inch corn tortillas
  • Sour cream and fresh cilantro, for topping
  • Lime wedges, for serving
  • Reynolds Wrap® Non-Stick Foil


Step 1

Preheat a grill to medium high. Lay out four 18-inch-long sheets of Reynolds Wrap® Non-Stick 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.

Step 2

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.

Step 3

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 ¼ 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.

Step 4

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.

Step 5

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.

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