Easy Chicken Enchiladas From Reynolds® Recipe

Name: Easy Chicken Enchiladas From Reynolds®
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Reynolds Wrap(R) Pan Lining Paper; Reynolds Wrap(R) Aluminum Foil; 2 (14.5 ounce) cans diced fire-roasted tomatoes; 1 cup salsa; 1 tablespoon chili powder; 8 (8 inch) flour tortillas; 1 tablespoon canola oil; 1 cup peeled, chopped butternut squash or sweet potato; 1 medium onion, chopped; 2 cloves garlic, minced; 1 (15 ounce) can black beans, rinsed and drained; 1 cup shredded cooked chicken; 1 1/4 cups shredded Monterey Jack cheese, divided

Servings: persons

Reynolds Wrap(R) Pan Lining Paper
Reynolds Wrap(R) Aluminum Foil
2 (14.5 ounce) cans diced fire-roasted tomatoes
1 cup salsa
1 tablespoon chili powder
8 (8 inch) flour tortillas
1 tablespoon canola oil
1 cup peeled, chopped butternut squash or sweet potato
1 medium onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 cup shredded cooked chicken
1 1/4 cups shredded Monterey Jack cheese, divided

1
Preheat oven to 350 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap(R) Pan Lining Paper, parchment side up. No need to grease dish.
2
Combine the undrained tomatoes, salsa, and chili powder in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon.
3
Stack tortillas; wrap tightly in Reynolds Wrap(R) Aluminum Foil.
4
Bake tortillas about 10 minutes or until warm.
5
Heat oil in a large skillet over medium heat. Add squash, onion, and garlic; cook and stir for 8 to 10 minutes or until vegetables are tender. Remove from heat. Stir in half of the tomato mixture, the black beans, chicken, and 3/4 cup of the cheese.
6
Divide the black bean mixture among the warm tortillas; roll up the tortillas. Arrange the rolled tortillas, seam sides down, in the prepared baking dish. Spoon the remaining tomato mixture over the tortillas. Sprinkle with the remaining 1/2 cup cheese.
7
Bake, uncovered, about 20 minutes or until heated through.

1106

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Reynolds Wrap(R) Pan Lining Paper, Reynolds Wrap(R) Aluminum Foil, 2 (14.5 ounce) cans diced fire-roasted tomatoes, 1 cup salsa, and more.

Yes, Easy Chicken Enchiladas From Reynolds® falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Chicken Enchiladas From Reynolds®

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