Ground Chicken Enchiladas (Quick & Healthy Weeknight Dinner)

Ever stand in front of your fridge at 6 PM, exhausted, wondering what the heck to make for dinner? Yeah, me too. That’s exactly how these ground chicken enchiladas were born—out of pure desperation and a craving for something cheesy and comforting that wouldn’t take forever.

These aren’t your typical enchiladas. I’m using ground chicken instead of shredded (because who has time to poach and shred chicken on a Tuesday?), and honestly? It’s a total game-changer. They’re ready in 30 minutes, packed with flavor, and surprisingly healthy for comfort food.

Trust me, once you try this shortcut version, you’ll never go back to the complicated stuff.

Why You’ll Love This Recipe

Ready in 30 Minutes Flat – Seriously. From pulling ingredients out of the fridge to sitting down with a fork, you’re looking at half an hour. Ground chicken cooks way faster than shredded, which means less time cooking and more time eating.

Healthier Than Traditional Enchiladas – Ground chicken is leaner than beef or pork, so you get all that protein without the extra fat. Plus, I sneak in some veggies (you won’t even notice them, I promise).

Budget-Friendly Comfort Food – Ground chicken is cheaper than chicken breasts, and most of these ingredients are pantry staples. You’re feeding your family restaurant-quality enchiladas for a fraction of the cost.

Crazy Versatile – Got ground turkey? Use that. Want it spicier? Add jalapeños. Prefer it mild? Dial back the spices. This recipe is basically a blank canvas for whatever you’re craving.

Kid-Approved (and Picky-Eater Tested) – My nephew, who thinks anything green is suspicious, devoured these. The cheese and mild spices make it approachable for kids, but flavorful enough that adults won’t be bored.

Meal Prep Champion – Make a double batch on Sunday and you’ve got lunches (or emergency dinners) sorted for the week. They freeze beautifully and reheat like a dream.

Ingredients

For the Filling:

• 1 lb ground chicken – The star of the show. Lean, quick-cooking, and way easier than dealing with shredded chicken.
• 1 tablespoon olive oil – For sautéing. You could use butter if you’re feeling fancy.
• 1 medium onion, diced – Adds sweetness and depth. Don’t skip this!
• 3 cloves garlic, minced – Because garlic makes everything better.
• 1 bell pepper, diced (any color works) – Sneaky veggie alert. It blends right in with the filling.
• 1 cup corn kernels (fresh, frozen, or canned) – Adds a little sweetness and texture.
• 1 tablespoon chili powder – The backbone of that Tex-Mex flavor.
• 1 teaspoon cumin – Earthy and warm. Don’t substitute this with anything else.
• 1 teaspoon smoked paprika – Optional, but it adds a subtle smokiness that’s chef’s kiss.
• ½ teaspoon salt – Adjust to taste.
• ¼ teaspoon black pepper
• 1 cup black beans, drained and rinsed – More protein, more fiber, more deliciousness.
• 1½ cups shredded cheese (Mexican blend or cheddar) – Divided. You’ll use some in the filling and save the rest for topping.

For Assembly:

• 8-10 medium flour tortillas – Flour tortillas are easier to roll without cracking. Corn tortillas work too if you warm them first.
• 2 cups enchilada sauce (store-bought or homemade) – I won’t judge if you use canned. I do it all the time.
• ½ cup sour cream or Greek yogurt – For serving. Greek yogurt is a healthier swap and tastes just as good.
• Fresh cilantro, chopped – For garnish. If you’re one of those people who thinks cilantro tastes like soap, use parsley.
• Lime wedges – A squeeze of lime brightens everything up.

Key Notes:

• Ground chicken tip: Don’t overcook it or it’ll get dry. Cook just until no pink remains.
• Tortilla hack: Warm your tortillas in the microwave for 20 seconds wrapped in a damp paper towel. They’ll roll without tearing.
• Cheese matters: A good melty cheese makes all the difference. Pre-shredded works, but freshly grated melts better (no judgment either way).

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Dice your onion, bell pepper, and mince that garlic. Drain and rinse your black beans. Open your enchilada sauce. Having everything ready makes the actual cooking stupid easy.

Step 2: Cook the Ground Chicken

Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and break it up with a wooden spoon. Cook for about 5-6 minutes until it’s no longer pink. Don’t stir it too much—let it get a little brown and crispy in spots. That’s where the flavor lives.

Step 3: Add the Veggies and Spices

Toss in the diced onion, bell pepper, and garlic. Sauté for 3-4 minutes until the veggies soften. Now add your chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together and let those spices toast for about a minute. Your kitchen should smell amazing right now.

Step 4: Mix in Beans and Corn

Add the black beans and corn to the skillet. Stir everything together and cook for another 2 minutes. Taste it and adjust the seasoning if needed. Remove from heat and stir in 1 cup of the shredded cheese. Let it melt into the filling.

Step 5: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Spread about ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish. Take a tortilla, spoon about ⅓ cup of the chicken filling down the center, roll it up, and place it seam-side down in the dish. Repeat with the remaining tortillas, packing them snugly together.

Step 6: Sauce and Cheese It Up

Pour the remaining enchilada sauce over the top of the rolled tortillas. Make sure they’re all covered—nobody wants dry enchiladas. Sprinkle the remaining ½ cup of cheese over everything.

Step 7: Bake

Pop the dish in the oven and bake for 15-20 minutes, until the cheese is melted, bubbly, and starting to turn golden in spots. If you want extra crispy cheese on top, hit it with the broiler for the last 2 minutes (but watch it like a hawk so it doesn’t burn).

Step 8: Garnish and Serve

Pull those beauties out of the oven and let them cool for about 5 minutes. Top with fresh cilantro, a dollop of sour cream or Greek yogurt, and serve with lime wedges on the side.

Serving Suggestions

These ground chicken enchiladas are pretty much a complete meal on their own, but here’s how I like to round things out:

Mexican Rice – A scoop of cilantro-lime rice on the side is classic for a reason. It soaks up that extra enchilada sauce perfectly.

Simple Side Salad – Something light and fresh to balance the richness. I usually do romaine, tomatoes, avocado, and a squeeze of lime.

Refried Beans – Can’t go wrong with creamy refried beans. I add a sprinkle of cheese on top because, why not?

Chips and Guacamole – If you want to make it feel like a proper Mexican feast, throw together some quick guac. It takes five minutes and everyone loves it.

Pickled Jalapeños – For anyone who likes a little extra heat and tang.

Margaritas – Okay, this one’s optional, but… 🙂

Storage Tips

Refrigerator: Store leftover enchiladas in an airtight container in the fridge for up to 4 days. They actually taste even better the next day once all those flavors have had time to hang out together.

Freezing: These freeze like a champ. You’ve got two options here—freeze the whole assembled dish before baking (just wrap it tightly in plastic wrap, then foil), or freeze individual portions after baking. Either way, they’ll keep for up to 3 months. To bake from frozen, add an extra 15-20 minutes to the cooking time and cover with foil for the first half so the cheese doesn’t burn.

Reheating: Pop them in the microwave for a quick lunch (about 2-3 minutes), or reheat in a 350°F oven for 15-20 minutes if you want that fresh-baked texture back. Cover with foil so they don’t dry out.

Pro tip: If you’re meal prepping, store the enchiladas and toppings (sour cream, cilantro, etc.) separately. Add the fresh stuff right before eating so everything stays crisp and delicious.

Final Thoughts

Look, I’m not going to lie and say these are authentic Mexican enchiladas from some abuela’s kitchen. They’re not. But what they are is a quick, satisfying, weeknight-friendly version that doesn’t sacrifice flavor for convenience.

The ground chicken shortcut changed my enchilada game completely. No more spending 30 minutes just prepping the protein before I even start assembling. Now I can have dinner on the table in the same time it would take to order takeout.

Make these once, and I guarantee they’ll become part of your regular rotation. Thanks for cooking with me!

– Kip