30-Minute Grilled Foil-Packet Chicken Enchiladas
Cheesy chicken enchiladas cooked in foil packets on the grill, combining shredded rotisserie chicken, pepper jack cheese, refried beans, and corn wrapped in corn tortillas and topped with enchilada sauce. The foil-packet method keeps everything moist while the direct heat crisps the bottom layer. Perfect for outdoor entertaining or weeknight dinners when you want minimal cleanup. The grill-cooking technique sets this apart from traditional oven-baked versions, creating a charred bottom layer while keeping the filling tender.
Ingredients
- 2 tablespoon olive oil
- 1 can (10 ounce) enchilada sauce, mild or hot
- 8 ounce rotisserie chicken, shredded
- 8 ounce shredded pepper jack cheese
- 1 can (15 ounce) refried beans
- 1 cup corn, frozen fire-roasted or canned mexi-corn, thawed
- 1 teaspoon dried oregano
- salt, to taste
- black pepper, to taste
- 16 ounce corn tortillas, 6-inch, about 12
- sour cream, for topping(optional)
- fresh cilantro, for topping(optional)
- lime wedges, for serving(optional)
Instructions
- 1
Preheat grill to medium-high heat.
- 2
Lay out four sheets of heavy-duty nonstick foil and brush each with olive oil.
- 3
Spread 1 tablespoon enchilada sauce in the center of each foil sheet.
- 4
Combine chicken, 1 cup cheese, refried beans, corn, oregano, 2 tablespoons enchilada sauce, salt, and pepper in a bowl.
- 5
Stack tortillas, wrap in damp paper towel, and microwave until warm and pliable.
- 6
Divide filling among tortillas and roll up.
- 7
Place 3 enchiladas seam-side down on each foil sheet over the sauce.
- 8
Spoon 3 tablespoons enchilada sauce over each packet and sprinkle with remaining cheese.
- 9
Fold foil short ends together twice to seal, then fold in sides to form packets.
- 10
Grill seam-side up until cheese melts and bottom is crisp.
- 11
Heat remaining sauce separately.
- 12
Open packets carefully and top with warm sauce, sour cream, and cilantro.
- 13
Serve with lime wedges.
Tips
Use nonstick foil to prevent sticking and ensure the bottom crisps without burning. Brush generously with oil for best results.
Warm tortillas before rolling to prevent cracking. The 15-30 second microwave method keeps them pliable without drying them out.
Open foil packets carefully to avoid steam burns and preserve the crispy bottom layer.
Good to Know
Assemble packets up to 4 hours ahead and refrigerate. Store leftovers in airtight containers for up to 3 days; reheat on grill or in oven at 180C until warmed through.
Prepare foil packets completely up to 4 hours in advance. Keep refrigerated. Grill directly from cold; add 2-3 minutes to cooking time.
Serve immediately after opening packets while cheese is melted and bottom is crisp. Offer lime wedges, extra sour cream, and additional cilantro on the side.
Common Mistakes
Seal foil too tightly to avoid steam buildup that softens the bottom; fold gently and leave slight room for heat circulation.
Don't skip brushing foil with oil; this creates the crispy bottom layer that distinguishes this method.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these on a regular oven instead of grill?
Yes. Assemble packets as directed and place on baking sheets. Bake at 190C for 12-15 minutes until cheese melts and filling heats through. You will lose the crispy bottom texture from direct grill heat.
How long can I keep leftover enchiladas?
Store in airtight containers in the refrigerator for up to 3 days. Reheat on the grill wrapped in foil or in a 180C oven for 10-12 minutes until warmed through.
Can I freeze these for later?
Yes. Assemble uncooked packets, wrap in plastic wrap, then freeze for up to 2 months. Cook from frozen on the grill for 12-15 minutes, or thaw overnight in the fridge and cook normally.