Recipe by Reynolds Wrap® Pan Lining Paper
"Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato."
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2 (14.5 ounce) cans
diced fire-roasted tomatoes
8 (8 inch)
1 cup peeled, chopped butternut squash or sweet potato
peeled, chopped butternut squash or sweet potato
1 (15 ounce) can
black beans, rinsed and drained
shredded cooked chicken
1 1/4 cups
shredded Monterey Jack cheese, divided
I used this as a filling for stuffed red bell peppers and it was amazing.
I had a lot of sweet potatoes and searched for an easy, healthy recipe for dinner--this came up. I used 2 cans of enchilada sauce from the pantry and cooked dried black beans instead of using canned, but did everything else according to the recipe. These turned out SO good! My children are usually iffy on sweet potatoes, but they really liked them in this dish. I will be making this again!
I cooked it for my family, and everyone loved it! This will definitely become a "regular" in my house. It is a great Mexican dish to make!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken Enchiladas from Reynolds(R)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 107
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