For a spicier kick, add a pinch of cayenne pepper to the tomato sauce. Feel free to substitute other vegetables like corn, bell peppers, or zucchini. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. Add a dollop of sour cream or guacamole before serving.
Easy Chicken Enchiladas from Reynolds
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PREP TIME40 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS30
Elevate your enchilada game with this simple yet flavorful recipe! Tender chicken, vibrant black beans, and a hint of sweetness from butternut squash or sweet potato come together in a comforting Tex-Mex classic. Perfect for a weeknight meal or a casual gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Cholesterol29 mg
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Fiber8 g
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Protein18 g
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Saturated Fat5 g
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Sodium1025 mg
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Sugar5 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Line a 2-quart rectangular baking dish with Reynolds Wrap Pan Lining Paper, parchment side up. No need to grease dish.
02
Step
10 mins
Combine the undrained tomatoes, salsa, and chili powder in a medium saucepan. Bring to a boil, then reduce heat to low. Simmer, uncovered, for about 10 minutes, or until slightly thickened, stirring occasionally and mashing with the back of a spoon.
03
Step
2 mins
Stack tortillas; wrap tightly in Reynolds Wrap Aluminum Foil.
04
Step
10 mins
Bake tortillas for about 10 minutes, or until warm.
05
Step
10 mins
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.
06
Step
10 mins
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.
07
Step
20 mins
Bake, uncovered, for about 20 minutes, or until heated through and the cheese is melted and bubbly.
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Madalyn Okon
Jun 23, 2025These enchiladas were so easy to make and tasted amazing! The butternut squash added a lovely sweetness.
Koby Schuppe
May 5, 2025I used sweet potato instead of butternut squash, and they turned out great! My family loved them.
Margarita Ohara
Apr 30, 2025The sauce was delicious, and the filling was perfectly balanced. Will definitely make this again!
Raegan Koch
Mar 29, 2025The Reynolds Wrap made cleanup so much easier! Thanks for the tip.
Fanny Rempel
Mar 11, 2025I found the sauce a little too thick, so I added a splash of chicken broth to thin it out.
Leon Wilderman
Feb 11, 2025Simple, quick, and tasty! A weeknight winner.
Lorenza Williamsonmayert
Jan 29, 2025I added a can of corn to the filling, and it was a great addition.
Treva Rippin
Jan 29, 2025Next time, I'll try using a different cheese blend for a change.
Abel Willms
Jan 26, 2025These are perfect for meal prepping! I made a big batch and froze individual portions for later.