For an extra layer of flavor, consider adding a pinch of cumin or chili powder to the ground chicken mixture. To prevent tortillas from tearing, warm them slightly in a dry skillet or microwave before filling. Feel free to substitute the Monterey Jack and Mexican-blend cheeses with your favorite shredded cheese options. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Ground Chicken Enchiladas
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS10
Delight in the comforting embrace of these Ground Chicken Enchiladas, where savory chicken meets a creamy, decadent sauce, all nestled within soft tortillas. This family-friendly dish is a guaranteed crowd-pleaser, offering a flavorful and satisfying experience that will leave everyone craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol78 mg
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Fiber3 g
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Protein26 g
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Saturated Fat11 g
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Sodium1247 mg
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Sugar3 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. (Prep time: 2 minutes)
02
Step
12 mins
Heat a large skillet over medium-high heat. Cook and stir ground chicken and onion in the hot skillet until chicken is no longer pink, crumbly, and onion is soft, 5 to 7 minutes. Sprinkle taco seasoning over top and add 1/2 cup water. Stir and cook until water is evaporated, 5 to 8 minutes. Add cream of chicken soup, cream cheese chunks, and sour cream. Stir until melted and fully incorporated. Stir in black pepper. (Cook time: 15 minutes)
03
Step
0 mins
Pour one can of enchilada sauce into the prepared baking dish and spread to cover the bottom. Divide chicken mixture between the 8 tortillas and roll up tightly. Place filled tortillas in the prepared baking dish, seam-side down. Five should fit lengthwise and the remaining three should fit widthwise to fill the dish. Pour second can of enchilada sauce on top of rolled tortillas. Cover the dish tightly with foil. (Assembly time: 20 minutes)
04
Step
48 mins
Bake in the preheated oven for 35 to 40 minutes. Remove from oven and remove foil. Sprinkle with both shredded cheeses, then green onions and black olives. Return to the oven and bake, uncovered, until cheese is melted, about 10 minutes more. (Bake time: 50 minutes)
05
StepRemove from the oven and allow to sit, 8 to 10 minutes before serving. (Rest time: 10 minutes)
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Brain Raynor
Jun 30, 2025My kids are picky eaters, but they loved these enchiladas! The creamy sauce is so good.
Marian Keeling
Jun 28, 2025I made these for a potluck, and they were gone in minutes! Everyone raved about them.
Ola Orn
Jun 27, 2025The recipe was easy to follow, and the enchiladas turned out perfectly. Thank you for sharing!
Dorris Brakus
Jun 27, 2025These enchiladas were a hit! The ground chicken was a nice change from shredded. I'll definitely make this again.
Rebeca Schowalter
Jun 26, 2025I appreciated the tip about warming the tortillas. It made them much easier to roll.
Berniece Balistreri
Jun 25, 2025I added a can of diced tomatoes with green chilies to the chicken mixture for a bit of extra zest. Delicious!
Elta Corwin
Jun 20, 2025Next time, I'll try adding some corn to the filling for a Southwestern twist.
Elena Effertz
Jun 19, 2025I used low-fat cream cheese and sour cream to lighten it up, and it still tasted amazing!