Easy Chicken Enchiladas from Reynolds®

Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 377 Calories

Ingredients

• 2 cloves garlic, minced
• 1 cup salsa
• 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon chili powder
• 1 medium onion, chopped
• 1 tablespoon canola oil
• 8 (8 inch) flour tortillas
• Reynolds Wrap® Aluminum Foil
• Reynolds Wrap® Pan Lining Paper
• 2 (14.5 ounce) cans diced fire-roasted tomatoes
• 1 cup peeled, chopped butternut squash or sweet potato
• 1 cup shredded cooked chicken
• 1 ¼ cups shredded Monterey Jack cheese, divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.

Step 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.

Step 3

Stack tortillas; wrap tightly in Reynolds Wrap® Aluminum Foil.

Step 4

Bake tortillas about 10 minutes or until warm.

Step 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.

Step 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.

Step 7

Bake, uncovered, about 20 minutes or until heated through.