1. Recipes

How to Make Easy Chicken Enchiladas from Reynolds - A Step-by-Step Guide

Looking for a simple and delicious dinner idea? Look no further than these Easy Chicken Enchiladas from Reynolds! These enchiladas are packed with the perfect combination of flavors and are sure to become a family favorite in no time. Best of all, this recipe is not only tasty but also easy to make, thanks to the use of Reynolds Wrap® Aluminum Foil for easy cleanup.

Perfect for busy weeknights or casual gatherings, these Easy Chicken Enchiladas are a crowd-pleaser. The combination of ...

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Ingredients

  • Reynolds Wrap® Pan Lining Paper
  • Reynolds Wrap® Aluminum Foil
  • 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
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup shredded cooked chicken
  • 1 ¼ cups shredded Monterey Jack cheese, divided

Information

  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Total Time: 1 hr
  • Servings: 8

  • 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.

    • Nutrition

    377 cal.

    • Total Fat: 12g
    • Saturated Fat: 5g
    • Cholesterol: 29mg
    • Sodium: 1025mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 8g
    • Total Sugars: 5g
    • Protein: 18g
    • Vitamin C: 8mg
    • Calcium: 196mg
    • Iron: 3mg
    • Potassium: 473mg

    Categories

    Main recipes
    Mexican recipes
    Chicken recipes
    Easy recipes
    Enchilada recipes