Ground Chicken Enchiladas
Ground Chicken Enchiladas are a delicious dish made with ground chicken, spices, salsa verde, sour cream, and flour tortillas. Plus it’s ready in under one hour!
This ground chicken sour cream enchiladas recipe is such an easy recipe made with a basic filling of ground chicken, spices, green onions, and cilantro.
Then rolled up in flour tortillas and topped with a flavorful creamy green sauce and sprinkled with cheese before it’s baked until hot all the way through.
You’ll love how quickly this weeknight meal comes together! It can easily be adapted to be gluten-free or customized with additional add-ins.
How to Make Ground Chicken Enchiladas
Here are the steps to make these beautifully wrapped chicken enchiladas. For a more detailed view, see the recipe card below.
Saute the chicken and spices in a large skillet until the chicken is brown and cooked all the way through. Stir in the green onions and cilantro off the heat.
Combine the sour cream and salsa verde in a bowl.
Add some of the salsa and sour cream mixture to the ground chicken, along with shredded cheese.
Place a scoop of this mixture into the center of a flour tortilla, roll it up, and place it seam-side down in a baking dish.
Repeat with the rest of the mixture until the dish is full. Top with remaining salsa verde and sour cream mixture and cheese.
Bake in a preheated oven for 20 minutes or until the cheese is melted.
Why Do My Enchiladas Come Out Soggy?
There are a few reasons why your ground chicken enchiladas might be soggy after you remove them from the baking dish.
- You could have added too much sauce.
- Only add sauce over the top of the enchiladas and not the bottom.
- Be sure to saute out any excess liquid that the ground chicken and onions may have created while cooking them in the pan.
How to Store Ground Chicken Enchiladas
To refrigerate: If you have any leftover enchiladas, you can keep them in an airtight container in the refrigerator for up to three days. To reheat them, remove the lid, cover with a paper towel or lid, and microwave in 30-second increments until it’s hot all the way through.
You can also reheat them using an air fryer if you want to crisp up the outside of the tortillas.
To freeze: To freeze them, place the enchiladas in an airtight container or large zip-top plastic bag and place them in the freezer for up to three months. Remember to write what you have and the date on the outside of the container so you remember what you have when you take them out.
When ready to defrost, put the enchiladas in the fridge for 24 hours until completely thawed or in the microwave until they are heated all the way through.
Love enchiladas? Try our enchiladas verdes recipe made with shredded chicken!
More Tex-Mex Meals
- Zucchini Chicken Enchiladas
- Tex-Mex Stuffed Spaghetti Squash
- Grilled Chicken Tacos
- Shrimp Quinoa Bowl
Ground Chicken Enchiladas are an easy weeknight meal made with ground chicken, spices, salsa verde, sour cream, and cheese.
- 2 Tbsp. olive oil
- 1 lb. ground chicken
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. onion powder
- 3 green onions, sliced
- 1/2 cup cilantro, plus extra for garnish
- 1 1/4 cups mild salsa verde
- 1/2 cup sour cream
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 8 flour tortillas (8 or 10-inch)
- Kosher salt and fresh black pepper
- Cilantro Lime Crema, for serving, optional
- Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and saute for 4-5 minutes and break it up with a wooden spoon. Some liquid is okay.
- Stir in the cumin, oregano, and onion powder. Season with salt and pepper, to taste. Continue to cook the ground meat and break it down with a spoon until it’s fully cooked and no pink remains for an additional 1-2 minutes.
- Remove the pan from the heat and stir in green onions and cilantro. Set aside.
- In a bowl, whisk together the salsa and sour cream.
- To the ground chicken mixture, add 3/4 cup sour cream mixture and 1/2 cup of cheese. Stir to combine.
- Preheat the oven to 350F. Lightly coat a 9X13 baking dish with a non-stick spray and set aside.
- Fill each tortilla with a heaping 1/4 cup chicken mixture, roll it up, and layer seam down into the baking dish.
- Top the tortillas with the remaining salsa mixture and cheese. Bake for 20 minutes or until cheese is melted.
- Leftovers: Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Serving Size: 1 enchilada
- Calories: 394
- Sugar: 1.6 g
- Sodium: 877.1 mg
- Fat: 21.1 g
- Carbohydrates: 29.8 g
- Protein: 21.9 g
- Cholesterol: 75.2 mg