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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Reviews More Reviews

Oct 10, 2014

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!

 
Sep 22, 2014

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!

 

3 Ratings

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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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