Ground chicken enchiladas are a creamy, satisfying dinner made with seasoned ground chicken, cream cheese, sour cream, and condensed cream of chicken soup.
The filling is wrapped in flour tortillas, covered with red enchilada sauce, and baked beneath a generous layer of melted Monterey Jack and Mexican-blend cheeses.
This oven-baked casserole makes eight enchiladas and takes approximately 1 hour and 30 minutes from preparation to serving.
With simple ingredients, straightforward assembly, and customizable seasoning, it is a convenient choice for family dinners and make-ahead meals.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 8 enchiladas
- Oven Temperature: 350°F (175°C)
- Cooking Method: Stovetop and oven
Ingredients
For the Chicken Filling
- 1 pound ground chicken
- 1 medium onion, minced
- Olive oil cooking spray
- 1 (1-ounce) envelope taco seasoning
- ½ cup water
- 1 (10.5-ounce) can condensed cream of chicken soup
- ⅓ of an 8-ounce package cream cheese, cut into chunks
- ½ cup sour cream
- 1 teaspoon ground black pepper
For Assembly and Topping
- 2 (10-ounce) cans red 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
Equipment Needed
- Large skillet
- 9 × 13-inch baking dish
- Measuring cups and spoons
- Wooden spoon or spatula
- Aluminum foil
- Knife and cutting board
How to Make Ground Chicken Enchiladas
Step 1: Cook the Ground Chicken
Lightly coat a large skillet with olive oil cooking spray and place it over medium-high heat. Add the ground chicken and minced onion.
Break the meat into small crumbles with a spatula, stirring frequently for 5–7 minutes until the chicken is fully cooked and the onion has softened.
Sprinkle the taco seasoning over the meat and pour in the water. Stir well to distribute the spices evenly. Continue cooking for another 5–8 minutes, allowing the liquid to evaporate and the seasoning to coat the chicken.
Step 2: Prepare the Creamy Filling
Reduce the heat and add the condensed cream of chicken soup, cream cheese chunks, and sour cream to the skillet. Stir until the cream cheese melts and the ingredients form a smooth, creamy mixture.
Season with the ground black pepper and mix thoroughly. Remove the skillet from the heat once the filling is evenly combined.
Step 3: Prepare the Baking Dish
Preheat the oven to 350°F (175°C). Lightly coat a 9 × 13-inch baking dish with cooking spray.
Pour one can of enchilada sauce into the dish and spread it evenly across the bottom. This layer helps keep the tortillas moist and prevents them from sticking during baking.
Step 4: Fill and Roll the Tortillas
Place the flour tortillas on a clean work surface. Divide the chicken mixture into eight equal portions and spoon one portion onto the center of each tortilla.
Roll each tortilla tightly around the filling, folding it securely so the mixture stays inside. Arrange the rolled tortillas seam-side down in the prepared baking dish.
Position five tortillas lengthwise and the remaining three widthwise if needed to fit them comfortably.
Pour the second can of enchilada sauce over the assembled tortillas, distributing it evenly so that the tops and edges are coated.
Step 5: Bake the Enchiladas
Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 35–40 minutes, allowing the tortillas to soften and the filling to heat through.
Carefully remove the foil, taking care to avoid the escaping steam. Sprinkle the Monterey Jack and Mexican-blend cheeses evenly over the enchiladas. Finish with the sliced green onions and black olives.
Return the uncovered dish to the oven and bake for approximately 10 minutes, until the cheese has melted and is bubbling.
Step 6: Rest and Serve
Remove the enchiladas from the oven and let them rest for 8–10 minutes before serving. This short resting period allows the filling to settle and makes the tortillas easier to lift without tearing.
Serve warm, with any preferred side dishes or additional garnishes.
Tips for Making Creamy Chicken Enchiladas
Choose Your Preferred Sauce
Mild red enchilada sauce provides a gentle flavor that complements the creamy filling. For additional heat, use medium or hot sauce according to your preference. Fiesta seasoning can also replace the taco seasoning if that is what you have available.
Adjust the Creaminess
For a less creamy filling with a stronger chicken flavor, reduce the condensed soup to half a can. Stir the ingredients together thoroughly to maintain a consistent texture. If the filling seems too thick, add a small splash of water while mixing.
Use Different Tortillas
Six-inch flour tortillas are convenient for individual portions, but larger fajita-sized tortillas can also be used. Corn tortillas are another option, although warming them briefly before filling can make them easier to roll without cracking.
Customize the Filling
For extra texture and a slightly tangy flavor, mix a can of diced tomatoes with green chiles into the chicken filling. You can also experiment with garlic, chili powder, onion powder, paprika, and Korean chili flakes for a different seasoning profile.
If you prefer a less saucy casserole, use approximately one and a half cans of enchilada sauce instead of the full amount. Spread the sauce evenly to prevent dry spots.
Prevent the Tortillas from Breaking
Use warm, pliable tortillas and avoid overfilling them. Distribute the chicken mixture evenly and roll each tortilla firmly without squeezing out the filling. Arrange the rolls seam-side down to help them hold their shape during baking.
Serving Suggestions
These enchiladas pair well with simple Mexican-inspired side dishes. Consider serving them with:
- Mexican rice or cilantro-lime rice
- Refried or seasoned black beans
- A crisp green salad
- Fresh tomato salsa
- Sliced avocado or guacamole
- Additional sour cream and chopped green onions
For a complete dinner, serve one enchilada per person alongside rice and vegetables.
Nutrition Facts
The following approximate nutrition information is provided per enchilada, based on eight servings.
| Nutrient | Amount |
|---|---|
| Calories | 440 |
| Total Fat | 23g |
| Saturated Fat | 11g |
| Cholesterol | 78mg |
| Sodium | 1,247mg |
| Total Carbohydrates | 32g |
| Dietary Fiber | 3g |
| Total Sugars | 3g |
| Protein | 26g |
| Vitamin C | 12mg |
| Calcium | 236mg |
| Iron | 4mg |
| Potassium | 553mg |
Percent Daily Values are based on a 2,000-calorie diet. Actual nutrition values may vary depending on the brands and ingredients used.
Final Thoughts
Ground chicken enchiladas bring together seasoned poultry, a rich and creamy filling, soft tortillas, and a melted cheese topping in one convenient casserole.
The straightforward preparation makes this dish suitable for weeknight meals, while the flexible seasoning and sauce options allow you to adapt it to your household’s preferences.
Serve it fresh from the oven with your favorite sides for a hearty, comforting dinner.
