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Easy Chicken Enchiladas from Reynolds
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Elevate traditional Tex-Mex with a modern twist using butternut squash or sweet potato.
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
  • 1.25 cups shredded Monterey Jack cheese, divided
Instructions:
  • Preheat your oven to 350 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap Pan Lining Paper, parchment side up, without greasing the dish.
  • In a medium saucepan, mix together the undrained tomatoes, salsa, and chili powder. Bring to a boil, then lower the heat and simmer uncovered for about 10 minutes until slightly thickened. Stir occasionally and use the back of a spoon to gently mash the ingredients.
  • Wrap tortillas tightly in Reynolds Wrap Aluminum Foil to keep them fresh and delicious.
  • Bake tortillas for around 10 minutes until they are warm and slightly toasted.
  • In a large skillet over medium heat, sauté squash, onion, and garlic until tender, about 8 to 10 minutes. Remove from heat and mix in half of the tomato mixture, black beans, chicken, and 3/4 cup of cheese.
  • Evenly distribute the black bean mixture onto the warm tortillas and roll them up. Place the rolled tortillas, seam sides down, in the baking dish. Pour the rest of the tomato mixture over the tortillas and sprinkle with the remaining 1/2 cup of cheese.
  • Bake uncovered for around 20 minutes or until warmed all the way through.

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