Easy Chicken Enchiladas from Reynolds®

Easy Chicken Enchiladas from Reynolds®


"Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato."
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1 h servings 366 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 1022 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap(R) 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(R) 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.


  • 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!



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 c...

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!