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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 366 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • 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.

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!

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

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!