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Ground Chicken Enchiladas
Ground Chicken Enchiladas
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Cheesy ground chicken enchiladas, bursting with Mexican flavors, perfect for a family meal.
Ingredients:
  • olive oil cooking spray
  • 1 pound ground chicken
  • 1 medium onion, minced
  • 1 (1 ounce) envelope taco seasoning mix
  • 0.5 cup water
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 0.33333334326744 (8 ounce) package cream cheese, cut into chunks
  • 0.5 cup sour cream
  • 1 teaspoon ground black pepper
  • 2 (10 ounce) cans enchilada sauce
  • 8 (6 inch) flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Mexican-blend cheese
  • 1 bunch green onions, sliced
  • 1 (4 ounce) can sliced black olives
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) while you generously coat a 9x13-inch baking dish with cooking spray.
  • Start by heating a large skillet over medium-high heat. Cook ground chicken and onion until the chicken is no longer pink and the onion is soft, which should take around 5 to 7 minutes. Then, sprinkle taco seasoning over the mixture and add 1/2 cup of water. Stir and cook until the water evaporates, which may take 5 to 8 minutes. Next, add cream of chicken soup, cream cheese chunks, and sour cream. Stir everything until melted and fully combined. Finally, mix in some black pepper for an extra kick.
  • Spread one can of enchilada sauce in the baking dish. Fill 8 tortillas with the chicken mixture and roll them tightly. Arrange the filled tortillas in the dish seam-side down in two rows to fit. Pour the second can of enchilada sauce over the tortillas, then cover the dish with foil before baking.
  • Preheat the oven and bake for 35-40 minutes. Take it out, remove the foil, and top with shredded cheeses, green onions, and black olives. Place it back in the oven until the cheese melts, about 10 minutes. Let it sit for 8-10 minutes before serving.

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