Easy Chicken Enchiladas from Reynolds®

May 12, 2023May 12, 20230 0
Easy Chicken Enchiladas from Reynolds® recipe for a quick and delicious dinner
in Mexican

Prep

20 min

Cook

35 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cans diced fire-roasted tomatoes
1 cup salsa
1 tablespoon chili powder
8 flour tortillas
1 tablespoon canola oil
1 cup peeled , chopped butternut squash or sweet potato
1 medium onion , chopped
2 cloves garlic , minced
1 can black beans , rinsed and drained
1 cup shredded cooked chicken
1 1/4 cups shredded Monterey Jack cheese , divided

Nutrision Information

Servings Per Recipe
8
Calories
409
Sugar
7g
Fat
15g
If you're looking for a delicious and easy Mexican meal, you can't go wrong with these Easy Chicken Enchiladas from Reynolds®. This recipe combines the flavors of chicken, black beans, butternut squash or sweet potatoes, and a delicious tomato and chili sauce to create a filling and flavorful dish that the whole family will love. The Reynolds Wrap® Aluminum Foil is an added bonus, as it makes it easy to keep the enchiladas hot and fresh while baking. Serve with your favorite toppings such as avocado, cilantro, and sour cream for a complete meal.

Instructions

1.Preheat oven to 375 degrees F.
2.In a medium bowl, stir together tomatoes, salsa and chili powder.
3.Spread 1/3 of the tomato mixture over the bottom of a 9x13 inch baking dish. Set aside.
4.In a large skillet, heat canola oil over medium-high heat. Add chopped squash or sweet potato, onion and garlic; saute until vegetables are tender, about 6 to 8 minutes. Add black beans and shredded chicken; cook 2 to 3 minutes longer or until heated through.
5.To assemble enchiladas, spoon about 1/2 cup of vegetable mixture down the center of each tortilla. Roll up tightly to enclose filling. Place seam-side down in baking dish. Pour remaining tomato mixture over enchiladas, spreading to cover evenly. Sprinkle with shredded cheese.
6.Cover with Reynolds Wrap® Aluminum Foil.
7.Bake for 25 minutes. Remove foil and bake for an additional 5 to 10 minutes, until cheese is melted and bubbly.

PROS

These enchiladas are easy to make and perfect for a quick and flavorful weeknight dinner.
The combination of chicken, black beans, and butternut squash/sweet potatoes make them a healthy and filling meal that everyone will love.

You can adjust the heat level to your taste by using mild, medium or hot salsa and chili powder.

The Reynolds Wrap® Aluminum Foil makes it easy to keep the enchiladas fresh and hot while baking.

CONS

These enchiladas are not suitable for people on a low-carb or gluten-free diet as they contain flour tortillas.

They also contain some fat and calories due to the cheese and oil used.

HEALTH & BENEFITS

These enchiladas are a good source of protein, fiber, and vitamins A and C.
The butternut squash/sweet potatoes and black beans provide a healthy dose of complex carbohydrates, while the chicken adds lean protein.
Tomatoes and salsa contain antioxidants and vitamin C, which can boost your immune system.

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