Categories: Grilling

Ingredients

• 2 tbsp. olive oil
• 10 oz. can mild enchilada sauce
• 2 cups shredded rotisserie chicken
• 8 oz. shredded pepper jack
• 15 oz. can refried black beans
• 1 cup frozen fire-roasted corn, thawed
• 1 tsp dried oregano
• Kosher salt and black pepper
• 12 6-inch corn tortillas
• Sour cream and fresh cilantro, for topping
• Lime wedges, for serving

Directions

1. Preheat a grill to medium high. Lay out four 18-inch long sheets of heavy-duty nonstick foil on a work surface. Brush the foil with the olive oil. Spread 1 tbsp. enchilada sauce in the center of each sheet.

2. Combine the chicken, 1 cup cheese, the refried beans, corn, oregano, 2 tbsp. enchilada sauce, a pinch of salt and black pepper in a large bowl.

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 1/4 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 tbsp. 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.

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.

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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