EASY CHICKEN ENCHILADAS FROM REYNOLDS®

Steps:

• 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.