Name: Ground Chicken Enchiladas
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil cooking spray -; Ground chicken - 1 pound; Onion, minced - 1 medium; Taco seasoning mix - 1 (1 ounce) envelope; Water - ½ cup; Condensed cream of chicken soup - 1 (10.5 ounce) can; Cream cheese, cut into chunks - ⅓ (8 ounce) package; Sour cream - ½ cup; Ground black pepper - 1 teaspoon; Enchilada sauce - 2 (10 ounce) cans; Flour tortillas - 8 (6 inch); Shredded Monterey Jack cheese - 1 cup; Shredded Mexican-blend cheese - 1 cup; Green onions, sliced - 1 bunch; Sliced black olives - 1 (4 ounce) can

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Ground Chicken Enchiladas

1. Olive oil cooking spray -

2. Ground chicken - 1 pound

3. Onion, minced - 1 medium

4. Taco seasoning mix - 1 (1 ounce) envelope

5. Water - ½ cup

6. Condensed cream of chicken soup - 1 (10.5 ounce) can

7. Cream cheese, cut into chunks - ⅓ (8 ounce) package

8. Sour cream - ½ cup

9. Ground black pepper - 1 teaspoon

10. Enchilada sauce - 2 (10 ounce) cans

11. Flour tortillas - 8 (6 inch)

12. Shredded Monterey Jack cheese - 1 cup

13. Shredded Mexican-blend cheese - 1 cup

14. Green onions, sliced - 1 bunch

15. Sliced black olives - 1 (4 ounce) can

How to cook deliciously - Ground Chicken Enchiladas

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.