By including butternut squash or sweet potato, you can give this traditional Tex-Mex recipe a modern makeover.
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
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
Instructions
- 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.
- 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!
Nutrition Facts
| Calories | 377 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 8 g |
| Protein | 18 g |
| Saturated Fat | 5 g |
| Sodium | 1025 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
We really enjoyed this ! I used chicken chop meat instead of shredded and it worked fine. No complaints, we will be making this again!
It was an easy recipe to follow. I used Weck’s green salsa for the mixture and Monroe’s chili sauce for the top. I enjoyed the butternut squash, but next time will roast before putting on the stove to make it a little softer.
We used corn tortillas rather than flour. It was delicious. We will make this again.
LOVED IT!! So easy to make!! The only part that took a bit longer than I expected was removing the seeds in the peppers but everything else was easy! The seasoning was delicious!!
Made it! Awesome! I added black pepper, cayenne and cumin tot he sauce.
It was a hit in my house, though not extraordinary enough for a 5 star rating. Really good, no complaints, will make again!
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 canned, but did everything else according to the recipe. These turned out SO good! My children are usually iffy on sweet potatoes, but they really liked them in this dish. I will be making this again!
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!