That's Smart! Chicken Enchiladas


Main Dish
That's Smart! Chicken Enchiladas

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    You know what's smart? Using your slow cooker and That's Smart! ingredients to make a delicious slow-cooked dinner. These easy chicken enchiladas will become your new favorite fall meal!

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    Servings and Ingredients

    Serves 8
    1 (1 lbs.) boneless skinless chicken breasts
    1 (15.5-oz.) jar That’s Smart! mild salsa
    1 (8-oz.) pkg. That’s Smart! cream cheese, cubed
    1 tbsp. That’s Smart! chili powder
    1 (15-oz.) can Hy-Vee no-salt-added black beans
    1 c. That’s Smart! shredded imitation Cheddar cheese
    8 Hy-Vee fajita-size flour tortillas
    1 (10-oz.) can Hy-Vee red enchilada sauce
    Desired toppings, such as: Hy-Vee sour cream, That’s Smart! shredded imitation Cheddar cheese, and/or fresh cilantro leaves

    Things To Grab

    • 4-to-6-quart slow cooker
    • That's Smart! cooking spray
    • 9x13-inch baking dish
    • Aluminum foil


    1. Spray a 4-to-6-quart slow cooker with nonstick spray. Add chicken, salsa, and cream cheese to slow cooker; sprinkle with chili powder. Cook on HIGH for 3 hours or LOW for 5 hours, stirring occasionally.

    2. Remove chicken from slow cooker and shred using two forks. Place chicken back in the slow cooker; add black beans. Cook for an additional 10 to 15 minutes.

    3. Meanwhile, preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish with nonstick spray. Add 1/3 cup shredded chicken filling to each tortilla. Top with 1 tablespoon shredded Cheddar cheese. Wrap tightly and place seam-side-down in prepared dish. Cover with red enchilada sauce and wrap tightly with foil. Bake 20 minutes or until heated through (165 degrees).

      Hyvee Culinary Expert Tip
      Make these enchiladas ahead of time and freeze until you're ready to serve! Make enchiladas and place in prepared 9x13-inch baking pan. Cover with enchilada sauce and wrap tightly with aluminum foil. Freeze for up to 1 month. When ready to serve, thaw overnight in the refrigerator. Bake at 350 for 30 minutes or until heated through (165 degrees).
      Hy-Vee Test Kitchen
    4. Serve topped with desired toppers such as additional sour cream, additional Cheddar cheese, and/or cilantro.

    Nutrition facts


    450 Calories per serving
    1 enchilada

    Amounts Per Serving

    • Total Fat: 19g
    • Cholesterol: 75mg
    • Sodium: 1190mg
    • Total Carbohydrates: 47g
    • Protein: 26g

    Daily Values

    Iron 15%
    Calcium 15%
    Vitamin D 0%
    Potassium 8%

    Recipe Source:

    Hy-Vee Test Kitchen