Grilled Enchiladas in Foil Wraps

Ingredients:

• 1 can (280 g) enchilada sauce (about 1 and 1/4 cups)
• 2 tbsp. l. olive oil
• 2 cups diced grilled chicken (about 200g)
• 220 g grated pepper jack cheese (about 2 cups)
• 1 can (425 g) refried beans
• 1 cup frozen fire-roasted corn, thawed
• 1 teaspoon dried oregano
• 12 tortillas, 15cm in diameter.
• Sour cream and fresh cilantro, for serving
• Lime wedges, for serving

Preparation:

1. Preheat the grill to medium-high heat. Line the work surface with four 18-inch (45-cm) sheets of heavy-duty nonstick foil. Brush the foil with olive oil (this will help the enchiladas crisp up on the bottom). Spread 1 tablespoon of enchilada sauce in the center of each sheet.
2. In a large bowl, combine chicken, 1 cup cheese, fried beans, corn, oregano, 2 tablespoons enchilada sauce, a pinch of salt and some ground black pepper.
3. Stack the tortillas and wrap them in a damp paper towel. Microwave for 15-30 seconds until soft. Place the tortillas on a clean surface. Spread the chicken filling evenly in the center of each enchilada (about 1/4 cup per enchilada) and roll into a tube.
4. Place 3 enchiladas, seam side down, on each sheet of foil, over the sauce. Top with another 3 tablespoons of sauce, then sprinkle evenly with the remaining 1 cup of cheese. Bring the two short ends of the foil together and fold twice to seal tightly; fold in the sides to form parcels.
5. Grill the enchiladas, seam-side up, until the cheese is melted and the enchiladas are heated through and crispy on the bottom, about 7 minutes.
6. Meanwhile, heat the remaining enchilada sauce in a small saucepan or microwave. Carefully open the foil packets and top with the warm sauce, sour cream, and cilantro. Serve with lime wedges.
   
   Note
   
   Cheese may stick to the foil while frying. Be sure to use nonstick foil, placing everything on the nonstick side!