Easy Chicken Enchiladas | Reynolds Brands

Ingredients

• 2 cans (14.5 oz. each) 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 can (15 oz.) black beans, rinsed and drained
• 1 cup shredded cooked chicken
• 1 1/4 cups shredded Monterey Jack cheese, divided