Grilled Chicken Enchiladas
Well, if you think about it, there really isn’t anything you can’t cook on the grill. In essence, the grill is a big oven you use outdoors. But, cooking over flames lends a flavor that cannot be accomplished from an oven. This recipe puts a Mexican spin on your average grilled boneless chicken breasts.

Ingredients
- 4 boneless chicken breasts
- 2 poblano peppers
- 2 cans enchilada sauce
- 1 8 oz. block of pepper jack cheese grated (or buy it grated cheese already- make this easy on yourself!)
- 2 8 ” X 8” aluminum pans for roasting the chicken
- Corn- 4-5 ears
- 1 package flour tortillas this recipe will utilize approximately 8
Instructions
- Heat the grill
- After the grill is heated, make sure to add the poblano peppers first - they take the longest to cook
- Put chicken and corn on the grill
- cook chicken for approximately 6-8 minutes each side (this is going to vary depending on how hot your grill is so keep that in mind)
- Put one can of enchilada sauce in each aluminum pan
- Put the pans on the grill and let the sauce get hot
- Transfer chicken once it is 3/4 done into the enchilada sauce pans
- Pull the peppers off the grill and take them inside. Place them in a paper bag to steam them for a few minutes and this will make the skin easier to remove.
- Now, slice the poblano peppers and divide them equally to be placed on each chicken breast.
- Add cheese to the chicken/poblano creation.
- While the cheese on the chicken melts, toast the flour tortillas on the grill.
- Once the cheese is good and melted, the corn and tortillas should also be ready to take off the grill.
- Serve chicken breasts with ample amounts of sauce, corn and grilled tortillas for mopping up all the yummy sauce. Massive amounts of hot sauce recommended.
- Salud!

Fancy footwork on the grill!!
Hey, that wall needs some fresh paint!