These easy ground chicken enchiladas are an easy weeknight meal you can make in just 30 minutes! Made with 5 simple ingredients and bursting with fresh flavors, this satisfying and filling meal will please your entire family!
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Here's Why You'll Love These Easy Chicken Enchiladas
- Kid-friendly weeknight meal you can make in under 30 minutes!
- Your entire family will love these ground chicken enchiladas - even picky eaters!
- A budget-friendly and simple recipe with only 5 ingredients.
- A healthier version of traditional chicken enchiladas with less work and fewer steps - just like our chicken enchilada soup!
- Less work and easy cleanup! There is no dipping of tortillas in enchilada sauce as the traditional recipe calls for.
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Flour tortillas hold up best in these chicken enchiladas and prevent them from getting soggy.
- Store-bought red enchilada sauce or substitute salsa verde or your favorite salsa along with enchilada or taco seasoning.
- Lean ground chicken - or swap with ground turkey, cooked chicken breast, or rotisserie chicken.
- Freshly shredded cheddar cheese adds to the filling and makes a melty cheese topping.
- Fresh cilantro adds freshness and flavor to the filling and as a topping.
How to Make These Ground Chicken Enchiladas
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Season the meat with salt, black pepper, and garlic powder to taste. In a large skillet, brown the ground chicken over medium heat. Once the meat is browned, turn off the heat. Then, mix ¾ of the cheese, ½ of the enchilada sauce, and ½ of the cilantro with a wooden spoon.
- Layer ¼ of the enchilada sauce in the bottom of a 13-inch baking dish.
- Evenly distribute the chicken mixture among the tortillas. Roll tortillas tightly.
- Place each rolled tortilla into the prepared baking dish seam side down. Top with the remaining enchilada sauce. Sprinkle the remaining shredded cheese on top of the enchiladas and bake at 350 F for 20 minutes or until the cheese is melted and the tortillas are golden brown.
Expert Tips and Serving
- Follow the recipe card as written and eat the ground chicken enchiladas when made if possible for the best results.
- If needed, store leftovers in an airtight container for 3-4 days.
- To make this ground chicken enchilada recipe with more fiber and filling, add a can of black beans (rinsed), refried beans, or cooked Mexican rice to the meat mixture before rolling.
- This chicken enchiladas recipe calls for mild enchilada sauce, but you can use medium or hot if preferred.
- Top with some chopped green onion, yellow onion, red onion, bell peppers, hot sauce, or green chilis for additional flavor.
- Squeeze fresh lime juice on top for more flavor.
- Top with sliced avocado, salsa, and Greek yogurt.
Recipe FAQs
The secret to good enchiladas is the right seasonings and enchilada sauce. My favorite enchilada sauce is from Trader Joe's and I also like Hatch Organic which you can get at Whole Foods.
Making homemade enchilada sauce is easy to do as well by combining tomato sauce, chili powder, garlic powder, oregano, cumin, salt, and pepper.
These ground chicken enchiladas are full of lean protein! They are also lower in fat and calories than traditional enchiladas.
To prevent enchiladas from turning to mush, use flour tortillas instead of corn tortillas.
Other 30-Minute Weeknight Meals to Try!
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Easy 5-Ingredient Ground Chicken Enchiladas
Ingredients
- 1 pound ground chicken
- 8 burrito-sized flour tortillas
- 140 grams shredded cheddar cheese divided in half
- ¼ cup cilantro divided in half
- 425 grams mild enchilada sauce divided in three
- salt, pepper, and garlic powder to taste
Instructions
- Season the ground chicken with salt and pepper. Add garlic powder if desired. Brown the ground chicken over medium heat in a large skillet. Once the meat is browned, turn off the heat. Then, mix ¾ of the cheese, ½ of the enchilada sauce, and ½ of the cilantro with a wooden spoon.1 pound ground chicken, 140 grams shredded cheddar cheese, ¼ cup cilantro, 425 grams mild enchilada sauce, salt, pepper, and garlic powder
- Layer ¼ of the enchilada sauce in the bottom of a 13-inch baking dish.425 grams mild enchilada sauce
- Evenly distribute the chicken mixture among the tortillas. Roll tortillas tightly.8 burrito-sized flour tortillas
- Place each rolled tortilla into the prepared baking dish with the seam side down. Top the dish with the remaining enchilada sauce. Sprinkle the remaining shredded cheese on top and then bake at 350 F for 20 minutes or until the cheese is melted and the tortillas are golden brown. Top with the remaining cilantro.140 grams shredded cheddar cheese, 425 grams mild enchilada sauce, ¼ cup cilantro
Notes
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