Foil-Pack Chicken Enchiladas-cooktocook

[wilderness]

Foil-Pack Chicken Enchiladas-cooktocook
Servings--6
--4 c. shredded cooked chicken (I used chicken breasts)
--3/4 c. rinsed canned black beans
--3/4 c. frozen corn
--1/4 c. finely chopped white onion
--1 1/2 c. Mexican style finely shredded four cheese, divided
--1 can (19 oz.) enchilada ssauce, divided
--12 corn 6" tortillas, warmed
Optional: sour cream and cilantro
Heat grill for indirect grilling (due to rain, I baked mine in a 350* oven, approx. 20 mins.).
Combine chicken, beans, corn, onions, and 3/4 c. each--cheese and enchilada sauce.
Spoon 2T. of remaining enchilada sauce onto the center of each of 6 large sheets of heavy-duty foil sprayed with cooking spray.
Spoon chicken mixture evenly down centers of tortillas; roll up.
Place 2 enchiladas, seam side down, on top of sauce on each foil sheet; top with remaining enchilada sauce and cheese.
Fold foil to make 6 packets. Place on grill--cover to grill, approx. 20 mins. Cut slits to release steam before opening packets.
Serve topped with sour cream and cilantro if you like.