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Ground Chicken Enchiladas Easy Weeknight Favorite Packed With Flavor. Close Up Plate Realistic Photo

Ground Chicken Enchiladas

A comforting, weeknight-friendly take on enchiladas using ground chicken instead of beef. Soft tortillas are filled with seasoned ground chicken, enriched with onions, garlic, and a simple tomato sauce, then baked with melty cheese. Light, flavorful, and easy to customize with your favorite toppings.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 lb ground chicken
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup enchilada sauce
  • 1/2 cup tomato sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 8 small corn or flour tortillas
  • 1 tablespoon vegetable oil
  • to taste salt and pepper
  • optional cilantro or green onions for topping

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly oil a 9x13 inch baking dish and set it aside.
  • In a large skillet over medium heat, add the oil. Sauté the diced onion until it’s soft and translucent, about 3-4 minutes.
  • Add the minced garlic and cook for another 30 seconds, until fragrant. Stir in the ground chicken, breaking it up with a spoon as it cooks.
  • Cook the chicken until it’s no longer pink, about 5-7 minutes. Season with salt, pepper, cumin, smoked paprika, and chili powder. If the mixture sticks to the pan, add a splash of water or broth.
  • Pour in the enchilada sauce and tomato sauce. Stir to combine and let simmer for 2-3 minutes so the flavors meld. Remove from heat.
  • Warm the tortillas lightly to prevent cracking—wrap in a damp towel and microwave for 20-30 seconds or warm them on a dry skillet for a few seconds on each side.
  • Dip each tortilla in a small amount of sauce, spoon in some of the chicken mixture, and roll tightly. Place seam-side down in the prepared baking dish. Repeat with the rest.
  • Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese. Cover loosely with foil.
  • Bake for 20 minutes. Remove foil and bake an additional 5-7 minutes, until cheese is bubbly and slightly golden.
  • Let the dish rest for 5 minutes before serving. Garnish with chopped cilantro or green onions if you like.