Easy Chicken Enchiladas from Reynolds® Recipe - Allrecipes.com
Easy Chicken Enchiladas from Reynolds(R) Recipe
  • READY IN 1 hr

Easy Chicken Enchiladas from Reynolds®

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    40 mins
  • COOK

    20 mins
  • READY IN

    1 hr

Directions

  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.
  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® 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.
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Footnotes

  • REYNOLDS KITCHENS TIP:
  • Baked cheesy enchiladas may taste delicious, but can be messy when it's time to wash dishes! For a much easier cleanup, line your dish with pan lining paper when preparing these chicken enchiladas. You can make this dish ahead of time too; just cover with a sheet of foil and store in the freezer. To reheat, remove the foil and place in the refrigerator for 1-2 days to thaw. Then bake uncovered for 50 to 60 minutes at 350 degrees F and enjoy!
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Nutrition

  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 1025 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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