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CookPal AI
Ground Chicken Enchiladas

Ground Chicken Enchiladas

Cost $20, save $15

Source: Recommended by CookPal

  • 70 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Chicken mixture

    • 1 pound ground chicken
    • 🧅 1 medium onion, minced
    • 1 (1 ounce) envelope taco seasoning mix
    • 💧 ½ cup water
    • 1 (10.5 ounce) can condensed cream of chicken soup
    • ⅓ (8 ounce) package cream cheese, cut into chunks
    • ½ cup sour cream
    • 🧂 1 teaspoon ground black pepper

  • Assembly & toppings

    • 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
    • olive oil cooking spray

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

2

Heat a large skillet over medium-high heat. Cook and stir ground chicken and onion until chicken is no longer pink and onion is soft, for 5 to 7 minutes. Sprinkle taco seasoning and add water. Cook until evaporated, approximately 5 to 8 minutes.

3

Add cream of chicken soup, cream cheese chunks, and sour cream to the skillet. Stir until melted and incorporated, then mix in black pepper.

4

Pour one can of enchilada sauce into the prepared baking dish to cover the bottom. Divide chicken mixture between the tortillas and roll up tightly.

5

Place the rolled tortillas seam-side down into the baking dish. Pour the second can of enchilada sauce on top, and cover tightly with foil.

6

Bake in the preheated oven for 35 to 40 minutes. Remove foil and sprinkle shredded cheeses, green onions, and black olives.

7

Return the dish to the oven, bake uncovered for about 10 minutes, or until cheese is melted. Let sit for 8 to 10 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

440

Calories

  • 26
    Protein
  • 32
    Carbs
  • 23
    Fats

💡 Pair with a fresh salad or rice to make it a complete meal.Add diced jalapeños to the chicken mixture for extra spice.Store leftovers in an airtight container for up to 3 days in the fridge.