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.
Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Prepare using 2 (10-oz.) cans enchilada sauce.
Use Your Oven
Assemble foil packets as directed; place in single layer on baking sheet. Bake in 350ºF oven 20 min. or until heated through. Serve enchiladas topped with sour cream and cilantro as directed.
You will need to cook about 1-1/4 lb. boneless skinless chicken breasts to get the 4 cups shredded cooked chicken needed to prepare this delicious recipe.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.