FOIL PACK CHICKEN FAJITAS
Perfect for camping, these chicken fajitas are made easily in a foil pouch and grilled until smoky and charred!
Provided by The Chunky Chef
Categories Main Course
Time 27m
Number Of Ingredients 21
Steps:
- Heat grill over MED HIGH heat. Lay out 4 large squares of aluminum foil. Heavy duty is best, or else use double layers of regular foil.
- To a large mixing bowl, add chicken, onion, both peppers and olive oil. Toss together to coat. Add all seasoning ingredients and toss to coat well.
- Add 1/4 of the chicken fajita mixture to half of the foil sheet and top with a slice of lime (if using). Fold the other half of the foil sheet over the top and carefully pinch the edges to seal it shut. Repeat with remaining fajitas mixture and foil sheets.
- Place foil packets on prepared grill and cook over MED HIGH heat about 12-15 minutes, until chicken is cooked through.
- Serve on tortillas and with desired toppings.
Nutrition Facts : Calories 280 kcal, Carbohydrate 6 g, Protein 25 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 458 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
MEXICAN CHICKEN IN PACKET (GREAT FOR CAMPING)
Spicy chicken breast and beans in a packet, very simple and very tasty. From Reynoldskitchens.com with a few tweeks
Provided by Carol in Cabo
Categories Healthy
Time 24m
Yield 2 , 2 serving(s)
Number Of Ingredients 6
Steps:
- PREHEAT oven to 450°F or grill to medium-high.
- CENTER one chicken breast half on each sheet of tin foil. Spoon salsa over chicken; top with beans.
- BRING up foil sides. Double fold top and ends to make airtight packet, leaving room for heat circulation inside. (think your old girl scout days). Repeat to make two packets.
- BAKE 15 to 18 minutes on a cookie sheet in oven OR GRILL 11 to 13 minutes in covered grill; sprinkle with cheese before serving.
- Serve on romaine leaves.
Nutrition Facts : Calories 288, Fat 7.4, SaturatedFat 3.8, Cholesterol 90, Sodium 806.4, Carbohydrate 18.2, Fiber 6.1, Sugar 2.6, Protein 36.7
FOIL-PACK CHICKEN ENCHILADAS
Make clean-up a cinch with these Foil-Pack Chicken Enchiladas! With shredded chicken, black beans, corn, onion, cheese and more, these Foil-Pack Chicken Enchiladas are great for weeknights or busy weekends. Watch now to find out how to make this zesty dish.
Provided by My Food and Family
Categories Bread
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 440, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 105 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 40 g
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