I hadn’t used my grill since early June. About four weeks ago I was in the mood for a hamburger and I did not have any in the freezer, so I drove a long way, about half a mile!, to Big Y, where I found a gorgeous chuck roast. I asked the nice butcher to grind it for me, which he did. I took it home and made it into burgers that I freeze with pieces of waxed paper between, so I can pound one out of the pack still frozen.

I think I have told you before that I never buy ground beef for hamburgers because I like my hamburgers very rare and I suspect that ground beef often comes to supermarkets in 50- or 80- pound plastic bags, I like to get a chuck roast and ask that the butcher grinds it for me. I will buy ground beef if I am making meatballs or meat loaf, which is cooked well done. I am happy to have a local butcher who will do so.

In any case, I grilled a burger and put it into a bun topped with a local tomato, lettuce, and a slice of onion.

I didn’t use the grill again until last weekend, when I found a recipe for a foil-wrapped chicken enchilada. This is a terrific recipe. I used leftover corn tortillas, but flour tortillas would be fine, also. I also used fresh sweet corn and canned black beans, drained and rinsed, instead of refried black beans.

The four enchiladas fed me for dinner and two lunches.

Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.

Foil-Packet Chicken Enchiladas

From Food Network magazine, June, 2019

Yield: serves 4

2 tablespoons extra-virgin olive oil

1 10-ounce can mild enchilada sauce

(I used a jar of mild salsa, because I had it in the pantry)

2 cups shredded rotisserie chicken (about 8 ounces)

8 ounces shredded pepper jack cheese (about 2 cups)

1 15-ounce can refried black beans

1 cup frozen fire-roasted corn, thawed

1 teaspoon dried oregano

Salt and freshly ground pepper

12 6-inch corn tortillas

Sour cream and fresh cilantro, for topping

Lime wedges, for serving

Preheat grill to medium high. Lay out four 18-inch-long sheets of heavy-duty nonstick foil on a work surface. Brush the foil with olive oil (this will help the enchiladas get crisp on the bottom). Spread 1 tablespoon enchilada sauce in the center of each sheet.

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

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 ¼ cup each) and fold up. Place 3 enchiladas seam-side down on each sheet of foil, arranging them on top of the sauce. Spoon 3 more tablespoons enchiladas sauce over each trio of enchiladas then sprinkle evenly with 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.

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.

Meanwhile, heat the remaining enchiladas sauce in a small saucepan or in the microwave. Carefully open the foil packets and top with warm sauce, sour cream, and cilantro. Serve with lime wedges.