Easy Chicken Enchiladas | Reynolds Brands
Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.reynoldsbrands.com.
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
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