Easy Chicken Enchiladas from Reynolds® recipe
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Ingredients
- Reynolds Wrap® Pan Lining Paper Reynolds Wrap® 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 ¼ cups shredded Monterey Jack cheese, divided
Nutrition Info
- 376.7 caloriescarbohydrate: 48.2 gcholesterol: 28.8 mgfat: 12.3 gfiber: 7.6 gprotein: 18.4 gsaturatedFat: 4.8 gservingSize: -sodium: 1025.1 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Easy Chicken Enchiladas from Reynolds®
Directions
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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.
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.
Stack tortillas, wrap tightly in Reynolds Wrap® Aluminum Foil.
Bake tortillas about 10 minutes or until warm.
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.
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.
Bake, uncovered, about 20 minutes or until heated through.