That's Smart! Chicken Enchiladas

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Main Dish
That's Smart! Chicken Enchiladas

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5 out of 5 stars
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2 ratings

Recipe Data

8
Servings
5min
Prep
3hr35min
Total

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    Description

    Ya know what's smart? Using your slow cooker to cook the flavorful chicken enchilada filling. Well, that, and using budget-friendly That's Smart! ingredients!

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    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

    Directions

    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 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

    Servings

    450 Calories per serving
    1 enchilada

    Amounts Per Serving

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

    Daily Values

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

    Recipe Source:

    Hy-Vee Test Kitchen