Easy Chicken Enchilada Foil Packet
Enjoy these delicious and easy-to-make chicken enchilada foil packets, perfect for a quick weeknight dinner with rich flavors and minimal cleanup.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned Fresh corn can also be used.
- 1 cup enchilada sauce Choose your favorite brand or make your own.
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin Spice level can be adjusted.
- 1 teaspoon chili powder Add more for a spicier flavor.
- Salt and pepper to taste
- 4 large pieces aluminum foil Parchment paper can be used as an alternative.
Instructions
Preparation
- Preheat your grill or oven to 400°F (200°C).
- Combine the shredded chicken, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper in a large bowl. Mix well.
- Place a large piece of aluminum foil on a flat surface.
- Spoon the chicken mixture onto the center of the foil piece.
- Top with shredded cheese for extra flavor.
- Fold the foil over the filling and crimp the edges tightly to seal.
- Repeat this step with the remaining foil and filling.
Cooking
- Put the foil packets on the grill or in the oven and cook for 20-25 minutes or until everything is heated through.
- Open the packets carefully, as steam will rise. Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, freeze unopened foil packets for up to 3 months.