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)
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 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: 111
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