Creamy enchiladas using ground chicken instead of shredded. A big hit in our house!


Recipe Summary

20 mins
1 hr
10 mins
1 hr 30 mins
8 enchiladas


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

I used Chi Chi's(R) mild enchilada sauce but you can use whatever heat you want. I also used Chi Chi's(R) Fiesta Seasoning Mix instead of taco seasoning, and their brand of flour and corn tortillas, fajita size.

Nutrition Facts

440 calories; protein 26.1g; carbohydrates 32.1g; fat 22.8g; cholesterol 77.6mg; sodium 1247.1mg. Full Nutrition


Rating: 4 stars
I thought this was pretty good but needed a significant change. Eyeballing as I went along, I used only one can of enchilada sauce and was happy I did... if I'd used two, it would have been WAY too soupy (there was already so much liquid in here because of the soup and creamy cheeses). I eyeballed the cheese topping vs using precise measurements and that turned out fine. Also, minor note, I had bigger tortillas (8") so used 5 of those (3 across, 2 on the end) instead of 8 as directed, and that turned out fine - a harmless substitution. It didn't take the full cooking time either -- I cooked it about 25 minutes covered and that was sufficient to move to the next step. It was good but pretty mild (since I used mild sauce) and just a tad goopy. When I make again, I may consider increasing the meat or adding more vegetables (sliced peppers, more onions, etc) so the filling has more substance to it. Read More