Easy Chicken Enchiladas from Reynolds

Name: Easy Chicken Enchiladas from Reynolds
Total time: 60
Yield: 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; 1.25 cups shredded Monterey Jack cheese, divided

Recipe by Reynolds KitchensR from allrecipes.com

Dinner 60 Mins.

Ingredients

8 servings

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Reynolds Wrap® Pan Lining Paper
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Reynolds Wrap® Aluminum Foil
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2 (14.5 ounce) cans diced fire-roasted tomatoes
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1 cup salsa
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1 tablespoon chili powder
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8 (8 inch) flour tortillas
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1 tablespoon canola oil

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1 cup peeled, chopped butternut squash or sweet potato
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1 medium onion, chopped
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2 cloves garlic, minced
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1 (15 ounce) can black beans, rinsed and drained
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1 cup shredded cooked chicken
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1.25 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.