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Recipes for Busy Moms Recipes for Busy Moms

Easy Chicken Enchiladas Recipe!

Posted by on Jul. 25, 2014 at 8:53 AM
  • 9 Replies

Easy Chicken Enchiladas


Easy Chicken Enchiladas recipe

I pride myself on having a fully functioning Mexican kitchen -- being of Mexican decent, I have been cooking authentic food based on my mother's recipes for quite some time. But these recipes can be heavy -- too heavy for the summer months. So, when I saw this recipe, which included butternut squash (or sweet potato), I was super excited to try this new spin on an old favorite. 

Below you'll find the easy-to-follow recipe so you can try it in your own kitchen:  

Easy Chicken Enchiladas

Prep: 40 minutes     Bake: 20 minutes at 350°F

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

Instructions:

PREP:

  1. PREHEAT oven to 350°F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
  2. 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.
  3. STACK tortillas; wrap tightly in Reynolds Wrap® Aluminum Foil.
  4. BAKE tortillas about 10 minutes or until warm.
  5. 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 cheese.
  6. 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.

COOK:

  1. BAKE, uncovered, about 20 minutes or until heated through.

REYNOLDS KITCHENS TIP:

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°F and enjoy!

Moms, how do you lighten up calorie-laden recipes for a healthier family dinner option? 




by on Jul. 25, 2014 at 8:53 AM
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Replies (1-9):
Alexsi1
by Bronze Member on Jul. 26, 2014 at 7:28 AM
looks yummy! dh and I love Mexican food!
Posted on CafeMom Mobile
ablackdolphin
by Bronze Member on Jul. 26, 2014 at 8:39 AM
yum
ScrChk23
by on Jul. 26, 2014 at 11:26 AM

These sound great!  TFS

I lighten up favorites by using less salt, chicken instead of red meat, meat with less fat content, veggies, and light dressings.

othermom
by Bronze Member on Jul. 26, 2014 at 12:45 PM

Will have to try these

mrsary
by Member on Jul. 26, 2014 at 12:50 PM
1 mom liked this
Ditto!

Quoting Alexsi1: looks yummy! dh and I love Mexican food!
copperswifey
by Member on Jul. 27, 2014 at 8:31 PM

That looks so good. It is making my stomach growl. I love enchiladas :)

Sisteract
by on Jul. 27, 2014 at 9:15 PM

Veggies in place of noodles

lalasmama2007
by Bronze Member on Jul. 27, 2014 at 10:17 PM

Looks good!

Kmakksmom
by on Jul. 27, 2014 at 11:57 PM
I love chicken enchiladas!
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