Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Ground Chicken Enchiladas
Ground chicken enchiladas create creamy preparations using ground chicken instead of shredded for different textures that have become big hits in family households. This protein variation demonstrates how different chicken preparations can create unique enchilada experiences while maintaining familiar flavors. The ground texture offers interesting alternatives to traditional shredded fillings.
Creamy enchiladas using ground chicken instead of shredded. A big hit in our house!
Prep Time:
20 mins
Cook Time:
1 hr
Additional Time:
10 mins
Total Time:
1 hr 30 mins
Servings:
8
Yield:
8 enchiladas
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Ingredients
olive oil cooking spray
1 pound ground chicken
1 medium onion, minced
1 (1 ounce) envelope taco seasoning mix
½ cup water
1 (10.5 ounce) can condensed cream of chicken soup
⅓ (8 ounce) package cream cheese, cut into chunks
½ cup sour cream
1 teaspoon ground black pepper
2 (10 ounce) cans enchilada sauce
8 (6 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1 cup shredded Mexican-blend cheese
1 bunch green onions, sliced
1 (4 ounce) can sliced black olives
Directions
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-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.
Cook’s Note
I used Chi Chi’s mild enchilada sauce, but you can use whatever heat you want. I also used Chi Chi’s Fiesta Seasoning Mix instead of taco seasoning, as well as their fajita-sized flour and corn tortillas.
Nutrition Facts (per serving)
| 440 | Calories |
| 23g | Fat |
| 32g | Carbs |
| 26g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 440 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 11g | 57% |
| Cholesterol 78mg | 26% |
| Sodium 1247mg | 54% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 3g | 11% |
| Total Sugars 3g | |
| Protein 26g | 52% |
| Vitamin C 12mg | 14% |
| Calcium 236mg | 18% |
| Iron 4mg | 21% |
| Potassium 553mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
