Easy Chicken Enchiladas From Reynolds®

Ingredients

• Servings: 8
• 2 (14.5 ounce) cans diced fire-roasted tomatoes
• 1 cup salsa
• 1 tablespoon chili powder
• 8 (8 inch) flour tortillas
• 1 tablespoon canola oil
• 1 cup peeled, chopped butternut squash or sweet potato peeled, chopped butternut squash or sweet potato
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup shredded cooked chicken
• 1 1/4 cups shredded monterey jack cheese, divided

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• 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.
• 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.
• stack tortillas; wrap tightly in reynolds wrap® aluminum foil.
• bake tortillas about 10 minutes or until warm.
• 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.
• 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.
• bake, uncovered, about 20 minutes or until heated through.