Grilled Chicken Enchiladas
Ingredients
The main ingredients
-
4
pieces
boneless chicken breasts
-
2
pieces
poblano peppers
-
2
cans
enchilada sauce
-
8
oz
pepper jack cheese, grated
-
4-5
ears
corn
-
1
package
flour tortillas
For roasting
-
2
pieces
8” x 8” aluminum pans
Instructions
- Heat the grill.
- Add poblano peppers to the grill first as they take longer to cook.
- Put chicken and corn on the grill and cook chicken for approximately 6-8 minutes on each side.
- Place one can of enchilada sauce in each aluminum pan and put them on the grill to heat.
- Once chicken is 3/4 done, transfer it into the pans with enchilada sauce.
- Remove the peppers from the grill, place them in a paper bag to steam for a few minutes, then slice them.
- Divide the sliced poblano peppers and place them on each chicken breast.
- Add cheese on top of the chicken and poblano mixture.
- Toast the flour tortillas on the grill while the cheese melts.
- Once the cheese is melted and corn and tortillas are ready, serve the chicken with sauce, corn, and tortillas.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
20g
Total carbohydrates
30g
Total protein
35g
Sodium
800mg
Cholesterol
90mg
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