Best Ground Chicken Enchiladas Recipes
GROUND CHICKEN ENCHILADAS
Creamy enchiladas using ground chicken instead of shredded. A big hit in our house!
Provided by CookinLovin
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- 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.
- 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.
- 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. Remove from the oven and allow to sit, 8 to 10 minutes before serving.
Nutrition Facts : Calories 440.1 calories, Carbohydrate 32.1 g, Cholesterol 77.6 mg, Fat 22.8 g, Fiber 3.2 g, Protein 26.1 g, SaturatedFat 11.4 g, Sodium 1247.1 mg, Sugar 3.2 g
LAYERED SOUR CREAM GROUND BEEF OR CHICKEN ENCHILADAS
These are by far the best enchiladas ever, I don't even like sour cream but I absolutely LOVE these! So does everyone I make them for! It can be used with beef or chicken, but I love it with chicken!
Provided by cookin_nurse
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat (or cook chicken) in skillet with onions.
- In a bowel add sour cream, green chilies, taco sauce, mushroom soup, milk, and salts. Add in meat and onion.
- Place half of tortillas on a 9X13 pan. Add half of mix, half of cheese. Then repeat layers ending with cheese.
- Bake at 350 for 30-35 minutes and enjoy!
Nutrition Facts : Calories 1068.5, Fat 79.8, SaturatedFat 42.6, Cholesterol 236.9, Sodium 2200.9, Carbohydrate 29.4, Fiber 1.1, Sugar 9, Protein 58.7
GROUND CHICKEN ENCHILADAS
This is a healthier version of ground beef enchiladas and still just as good. I think my family actually prefers the ground chicken over beef. A nice change as well.
Provided by amanda dalton
Time 50m
Number Of Ingredients 9
Steps:
- 1. chop onion and bell pepper, throw in with chicken cook until chicken is done and onion,bell peppers are tender drain and add taco seasoning packet mixed with water according to directions.cook until well blended and mixture starts to thicken add a handful of shredded cheese and mix to help the meat "stick" together. put desired amount in tortilla shells roll up and place in a cassarole baking dish that has been sprayed with a non-stick spray. Mix the two cans of sauce together and pour over top cover with remainder of shredded cheese and bake until bubbling hot and cheese is melted. * I usually do half with chicken and half with chicken and refried beans. * serve with reduced fat sour cream, and baked scoops and salsa.
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